Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing

Chayote, Apple and Jícama Salad
Print Recipe
4 servings Ensalada de Chayote, Manzana y Jicama con Aderezo de Aguacate y Pepitas
Ingredients
  • 1/4 cup pepitas or raw and hulled pumpkin seeds
  • 1/4 cup olive oil
  • 7 tablespoons freshly squeezed lime juice
  • 1 garlic clove peeled
  • 1/4 cup (packed) coarsely chopped cilantro leaves and upper stems plus more for garnish
  • 2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
  • 1 ripe avocado halved, pitted and meat scooped out
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon kosher or coarse sea salt
  • 1 teaspoon whole grain mustard
  • 1 pound (about 2) chayote squash peeled and julienned
  • 1 pound (about 2) tart green apples peeled and julienned
  • 1 jicama peeled and julienned
To Prepare
  • In a small pan set over low-medium heat, toast the pepitas, stirring occasionally, until they start making popping sounds and are very lightly browned, about 3 to 4 minutes. Remove from heat.
  • For the avocado dressing, in the jar of a blender, add 1/2 cup of water and the oil, lime juice, garlic, cilantro, dill, avocado, pepper, salt, mustard, and the toasted pepitas, and puree until completely smooth.
  • In a bowl, toss the julienned chayote squash, apple, and jícama with the avocado dressing. Garnish with some cilantro and dill and serve.
Ingredients
  • 1/4 cup pepitas or raw and hulled pumpkin seeds
  • 1/4 cup olive oil
  • 7 tablespoons freshly squeezed lime juice
  • 1 garlic clove peeled
  • 1/4 cup (packed) coarsely chopped cilantro leaves and upper stems plus more for garnish
  • 2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
  • 1 ripe avocado halved, pitted and meat scooped out
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon kosher or coarse sea salt
  • 1 teaspoon whole grain mustard
  • 1 pound (about 2) chayote squash peeled and julienned
  • 1 pound (about 2) tart green apples peeled and julienned
  • 1 jicama peeled and julienned
To Prepare
  • In a small pan set over low-medium heat, toast the pepitas, stirring occasionally, until they start making popping sounds and are very lightly browned, about 3 to 4 minutes. Remove from heat.
  • For the avocado dressing, in the jar of a blender, add 1/2 cup of water and the oil, lime juice, garlic, cilantro, dill, avocado, pepper, salt, mustard, and the toasted pepitas, and puree until completely smooth.
  • In a bowl, toss the julienned chayote squash, apple, and jícama with the avocado dressing. Garnish with some cilantro and dill and serve.

30 comments on “Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing

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  1. What was a curious salad became a wonderful surprise ! Light , crisp and refreshing. And the cresmy dressing uniquely complements the dish perfectly . I highly recommend it.

  2. I have wanted to try this since I had watched the episode.Have to add a couple thing to the grocery list first it appears. I take care of the kitchen now and making some changes so will be trying more of your recipes. Thanks so much!

  3. I was hoping to try this tonight but I forgot 2 of the main ingredients! Lol pepita’s & lemon! I know it says lime but I’m pretty sure u used lemon on the show & I prefer it ? Sooo, I shall try again tomorrow! I have no doubt that it will be amazing! I have thought about it since I seen it yesterday! Thanks so much for sharing all that you do! I have been to the Yucatan twice & every time I watch your show, I’m ready to pack the house, critters, & the hubs to move far south of the border!
    Again, thanks for sharing! I love your show & seeing your beautiful family, JuJu is so funny! ??

  4. I have to say ..I watched this episode and the next day made this awesome salad for my family I served it with my grilled chicken breast and we are in love ..thank you Pati !! You got me making this every weekend! ..Everything you have taught me to make has been the best !! I’m a real good cook now!! Thanks again girlfriend! !

  5. Made this salad for dinner with grilled steaks…we LOVE it!! So light and delicious, my husband says he wants to eat it all summer! Your show and recipes keep me in touch with my Mexican side…gracias Pati! Que rico!!

    1. It’s the perfect summer dish….I’m so happy that the show helps you keep in touch with your Mexican side. That means so much to me!

  6. Sometime you have to make educated guesses about substitute ingredients. After looking in
    a couple of groceries with pretty wide selections of Mexican ingredients I just couldn’t find
    chayote (unusual- it is usually available). I swapped the chayote for a couple of fairly firm D’Anjou pears (you mentioned on your show that raw chayote tastes somewhat like pears). (I’ve never used chayote in it’s raw form- only roasted or
    otherwise cooked…)
    OMG this was good- the dressing is the
    star of the show and the crunch of the apples, jicima and pears were a (very wonderful) crunchy vehicle for
    the dressing. Most of the tastes in the dressing I am familiar with, but the toasted pepitas really
    rocked.

  7. I tried this and Oh Dios mio!
    Nos encanto Pati gracias por compartir sus recetas tan deliciosas! Mis hijos y yo no nos perdemos su show.
    Es un orgullo ver que comparte su recetas mexicanas con todos.
    Gracias ?

  8. Patti I enjoy your show on PBS, because not only we learn about Mexico, but we get to know your tasty recipes.
    Muchas Gracias!!!

  9. I love this salad. Can you send me nutritional data? I need to know serving size and number of carbs, fat, protein, and fiber grams in the serving. Thank you