Recipe courtesy of Jessica Harris

Chayote with Christophine Vinaigrette

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
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2 medium-size chayotes

2 tablespoons garlic vinegar

1 tablespoon Dijon mustard

1/4 cup olive oil

1/4 teaspoon Scotch Bonnet type chile

1/2 teaspoon fresh chives

1 head Bibb or Boston lettuce, separated into leaves

Red bell pepper for garnish


  1. Peel the chayotes and grate them into a bowl. Prepare vinaigrette from the remaining ingredients except the lettuce and pepper, and pour it over the grated chayotes. Mix well and allow to sit for 15 minutes. Serve on a bed of lettuce garnished with curlicues of red bell pepper.;