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.
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