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.