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–+ servings

Chayote “Noodle” Ensalada

Who says noodles can't be keto?
Print Recipe
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Calories: 190kcal

Ingredients

  • 2 medium chayote squash peeled & spiralized
  • 1 ripe avocado diced
  • 2 Roma tomatoes seeded & diced
  • 1/4 cup toasted pepitas (pumpkin seeds) use sunflower seeds if preferred
  • 2 tbsp extra-virgin olive oil
  • 1 small clove garlic minced
  • 1 tbsp fresh lime juice + 1/2 tsp zest
  • 1/2 tsp dried oregano (Mexican if possible)
  • 1 pinch sea salt & black pepper

Instructions

  • Spiralize Chayote: Cut ends, stand squash upright, and run through a spiralizer to create noodle coils.
  • Toast Pepitas: Heat a dry skillet over medium; stir seeds 2 min until they pop and darken slightly. Cool.
  • Make Garlic-Oregano Oil: In a small bowl, whisk olive oil, lime juice/zest, minced garlic, oregano, salt, and pepper.
  • Toss & Serve: In a large bowl combine chayote noodles, tomato, avocado, and pepitas. Drizzle dressing; toss gently to coat. Adjust salt or lime to taste.

Nutrition

Serving: 1serving | Calories: 190kcal | Protein: 3g | Fat: 15g
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