Recently I wrote an article for SELF Magazine featuring a variety of ethnic veggies that go beyond your mainstream kale. I took it a step further and actually bought most of the veggies shared by other Dietitians to try myself.
Chayote is one of the veggies I picked up. I've seen it at the supermarket before but was never adventurous enough to try it until now. It looks like a green pear with a fist at the bottom.
In terms of nutrition, it is a source of:
- vitamin C
Chayotes can be eaten cooked or raw. When I took a bite of it, it was crunchy and had a flavour profile similar to cucumber and a bit of celery.
I put together this pickled chayote salad while I was putting together a turkey dinner. It was quick, easy, and made with simple ingredients found in my kitchen.
Pickled Chayote Salad
Makes: 4-6 servings
1 chayote, diced
1 red pepper, diced
1 tomato, diced
1/4 cup white vinegar
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red chili powder
1 Tbsp hot sauce
1. In a bowl, mix together diced chayote, red pepper, and tomato.
2. In a small bowl, mix together vinegar, hot sauce, and spices.
3. Add vinegar mixture to veggies and mix well. Cover and place in refrigerator for atleast an hour before serving.
If you make this recipe, be sure to share a picture on Instagram by tagging me @Nutritionbynaz