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Sooraya

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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.
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