Chayote and Hearts of Palm Salad

Yield:
8 servings
Ingredients
  • 1 garlic clove
  • 3/4 teaspoon salt
  • 1/4 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup finely chopped white onion
  • 2 pounds chayotes (also called mirlitons; 4 medium)
  • 2 (14 to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
  • 2 large celery ribs, thinly sliced
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh cilantro leaves
Directions
  • Mince garlic and mash into a paste with 1/2 teaspoon salt using the side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add the onion and toss to coat.

  • Halve the chayotes lengthwise, then peel them with a vegetable peeler and scoop out the pits with a spoon. Cut the chayotes crosswise into 1/3-inch-thick slices, then halve the slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).

  • Cook the chayotes in a 4 to 6-quart pot of boiling salted water, over medium heat, until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss them into the bowl with the dressing. Cool to room temperature.

  • Cut the hearts of palm diagonally into 1/4-inch-thick slices, then add them to the chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss and serve.


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    Recipe courtesy of Food Network Kitchen