Servings: 4 servings
Calories: 99kcal
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
Do not overcook the chayote; it should keep a gentle crunch. Peel it under running water because the sap can leave a sticky film on your hands. The salad keeps for 2 days in the refrigerator.
Chef's Tip: Add a chopped hard-boiled egg or some black olives for a more substantial side.
Keto Swap: No swap needed; chayote is naturally low in carbs. Some Brazilian versions add boiled potato or carrot, which are left out here.
Success Tip: Pack it in lunchboxes with grilled chicken. It is mild enough for children and refreshing on hot days.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 99kcal | Protein: 1g | Fat: 8g | Fiber: 2.7g
Tried this recipe?Let us know how it was!