Chayote and Hearts of Palm Salad

Save Recipe
  • Yield: 8 servings
Share This Recipe


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


  1. 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.
  2. 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).
  3. 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.
  4. 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.