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.

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

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  1. 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.

  2. 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 😃

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

  4. 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