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.

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

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. THIS IS GREAT!!!
    I added some chopped dried Cranberries ( Crasins ) to the mix along with extra Pepitas ( Pumpkin Seeds ) as part of the garnish…It was SUPERB Pati…Thank You!!!

  2. If I make the dressing a day ahead to toss together the next day will the dressing keep or go bad? Thank you! I am a huge fan, love you and what you create <3

  3. Wow!! This was amazing. The explosion of flavor in the dressing. The crunchy vegetables. I could not wait to bring this to a summer pot luck. And when I did everyone loved it. I live in Long Beach, CA so the ingredients all are readily available and we have a large old avocado tree in the backyard for our own avocados.

    I make a lot of your recipes and always appreciate the authenticity of the delicious flavor. But this one I had to comment on. Superb.

      1. I made the dressing and put it on some grilled halibut for a dinner party in the backyard for fourth of July. Outstanding!

  4. Hi Pati,

    My name is Max and we watch your show here in Canada although no with my wife Iza. We wanted to try this salad the day we saw it on your show and in fact, we picked up the ingredients already. However, we came up short on the Jicama. Just wondering if there is a substitute. We actually bought a couple of turnips instead. We never had them either but wanted to see if they would work with this combo of green apple and chayote (sorprisingly no problem finding that). We have gone to several grocery stores but no luck. Any suggestions would be appreciated. Love your show!

    1. If you can’t find jicama you can always use more chayote and apple…or any other raw veggie that is watery and crunchy. Many find raw turnips to be too bitter…

  5. Never having bought a jicama or chayote squash before, I decided to take the plunge and try this recipe. It was AMAZING – so light, so fresh – and it looked exactly like it did when you prepared it on your show! My family devoured it. Thank you, Pati…and thanks to CreateTV for introducing us to you. We are learning so much about traditional Mexican ingredients and techniques from you. My daughter wants it as part of her upcoming birthday dinner – not bad for a Polish/Italian/Irish family 😉

  6. 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.

  7. 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!

  8. 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! ??

  9. 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! !

  10. 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!

  11. 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.

  12. 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 ?

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

  14. 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

    1. You could always enter the ingredients in a number of Health / Diet Apps on your phone and it will show you all the nutritional data you need.