A Squirrel in the Kitchen

Reverse Hashimoto's autoimmune disease

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Summer Chayote Salad [AIP – Paleo]

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]

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]

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]

This recipe was created by Sooraya (from The Strategic RD) for A Squirrel in the Kitchen.

Sooraya

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 0
Course: Salad, Side Dish
Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients Equipment Method

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

Equipment

  • Steaming basket
  • Mandoline

Method
 

  1. Peel the chayote, slice it in half and then, slice each half into half again. Using a mandoline, thinly slice each piece of chayote.
  2. 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.
  3. Lower the heat to medium and steam the chayote for about 10-15 minutes until fork tender.
  4. 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.
  5. Once the chayote is ready, mix it with the onions mixture. Refrigerate for 1 hour before serving chilled.
  6. Sprinkle some chopped scallions on top to add a pop of color to your summer salad.
Tried this recipe?Let us know how it was!
Summer Chayote Salad [AIP - Paleo]
Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

  1. 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.

    Reply

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