In this simple recipe, chayote is paired with red onion, extra virgin olive oil, and apple cider vinegar for an epic summer salad.
Not sure what chayote is? It looks like a cross between an avocado and squash to me! It is crunchy and mild with a slightly sweet taste and light notes of cucumber. Perfect for refreshing summer salads if you ask me!
![Summer Chayote Salad [AIP - Paleo]](https://asquirrelinthekitchen.com/wp-content/uploads/2020/07/chayote_land-300x193.png)
Did you know? In some parts of the world, chayote is also known as ‘mirliton squash’, ‘vegetable pear’ or ‘chocho.’
![Summer Chayote Salad [AIP - Paleo]](https://asquirrelinthekitchen.com/wp-content/uploads/2020/07/Crunchy-AIP-Chayote-Summer-Salad_2-683x1024.jpg)
Serving suggestions: Don’t know with what to eat your AIP chayote summer salad? Try one the options below:
Option #1: Soft veggie tacos with green tortillas + Meatballs with tomato-less AIP sauce
Option #2: AIP cassava dinner rolls + Oven roasted chicken with sage and lemon
On the hunt for other summer salads? Here’s what you can try:
Option #1: Summer harvest salad with pear vinaigrette
Option #2: AIP / paleo summer grapefruit salad
Option #3: AIP / paleo persimmon and fennel salad
How do you usually enjoy eating chayote? Let us know in the comments below.
![Summer Chayote Salad [AIP - Paleo]](https://asquirrelinthekitchen.com/wp-content/uploads/2020/07/AIP-Chayote-Summer-Salad-land_2.jpg)
This recipe was created by Sooraya (from The Strategic RD) for A Squirrel in the Kitchen.
Equipment
- Steaming basket
- Mandoline
Ingredients
- 1 big chayote (about ½ pound)
- 1 medium red onion, thinly sliced (about ¼ pound)
- ½ teaspoon unrefined sea salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- Fresh scallions, finely chopped for garnish
Instructions
- Peel the chayote, slice it in half and then, slice each half into half again. Using a mandoline, thinly slice each piece of chayote.
- Place a steaming basket into a pot and add 1 inch of water. Cover and bring to a boil over high heat. Once the water starts boiling, toss the grated chayote into the pot.
- Lower the heat to medium and steam the chayote for about 10-15 minutes until fork tender.
- While the chayote is cooking, thinly slice the onion and transfer to a bowl. Add the extra virgin olive oil, apple cider vinegar, salt, and mix well.
- Once the chayote is ready, mix it with the onions mixture. Refrigerate for 1 hour before serving chilled.
- Sprinkle some chopped scallions on top to add a pop of color to your summer salad.
![Summer Chayote Salad [AIP - Paleo]](https://asquirrelinthekitchen.com/wp-content/uploads/2020/07/Summer-Chayote-Salad-683x1024.png)
Hi Sophie – this recipe looks great, but I’ve never even seen a Chayote. Where did you buy yours and when are they available?
Thank you, be well, and stay safe.
I bought some at Safeway, in Northern California. Hope that helps!