Go Back

Chayote Squash and Pickled Onion Salad

6 servings
Ensalada de chayote y cebolla morada

Ingredients

  • 2 pounds chayote squash
  • 3 tablespoons vegetable oil
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher or sea salt, or to taste
  • 1/4 teaspoon sugar, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/4 teaspoon dried oregano or 1 fresh oregano
  • 1/2 cup red onion, thinly sliced

To Prepare

  • Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won’t be completely soft or mushy.
  • Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
  • Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.
  • Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.