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Salada de chuchu is a cool, refreshing salad of tender chayote dressed with olive oil, vinegar, tomato and herbs. It is an everyday side in Brazilian homes, especially in hot weather. It is light, inexpensive and naturally low in carbs.
Per serving: 99 calories · 4.9 g net carbs · 1 g protein · 8 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 3 chayotes peeled, seeded and cut into sticks or cubes
- 1 small tomato diced
- 1/4 small red onion thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 3/4 teaspoon salt
- 2 tablespoons chopped fresh parsley or cilantro
- Pinch of dried oregano
Instructions
- Bring a pot of salted water to a boil. Add the chayote and cook for 6 to 8 minutes, until tender but still slightly crisp.
- Drain and rinse under cold water, then chill in the refrigerator for at least 30 minutes.
- Whisk the olive oil, vinegar, salt and oregano together.
- Toss the chilled chayote with the tomato, onion and dressing. Sprinkle with parsley and serve cold.
Notes
Nutrition
About This Dish
Chayote is about 94 percent water, which is why it is so refreshing served cold. The plant is a vigorous climber, and in many parts of Brazil it grows on backyard fences and trellises. Its shoots and the starchy roots are eaten in some countries, though in Brazil the fruit is by far the most common part used. Brazilian cooks prize chuchu for taking on the flavor of whatever it is cooked or dressed with. It is a common ingredient in soups, sautés and salads in home cooking.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 9: Salads (Lençóis Maranhenses National Park). See all Brazilian recipes