Chayote and Hearts-of-Palm Salad

Ingredients for Chayote and Hearts-of-Palm Salad

• 1 garlic clove

• 3/4 teaspoons salt

• 60ml fresh lime juice

• 60ml extra-virgin olive oil

• 60ml finely chopped white onion

• 900g chayotes (also called mirlitons

• 4 medium)

• 2 (14- to 425g ) cans hearts of palm (not salad-cut), rinsed well and drained

• 2 large celery ribs, thinly sliced

• 1/3 cup fresh flat-leaf parsley leaves

• 1/4 cup fresh coriander leaves

How to make Chayote and Hearts-of-Palm Salad

Mince garlic and mash to a paste with 1/2 teaspoons salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.

Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).

Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.

Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, coriander, and remaining 1/4 teaspoons salt. Gently toss.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.