Dish of Chayote & Avocado Salad
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Chayote & Avocado Salad


Brazil   -   Salada de Chuchu
Makes:
Effort:
Sched:
DoAhead:  		 3 #
**
38 min
Most		 A surprisingly delicious and refreshing salad. This has to be a partially built salad, if you just toss it, the lettuce rises to the top and everything else sinks.

1-1/2
2
2
2
2
1
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3
4
1
1/3
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ar
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1/4
#
c

T
lrg
#
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T
T
t
t
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c
Chayote (1)  
Orange Juice
Scallions
Parsley
Oranges
Avocados (2)
-- Dressing
Lime Juice
Olive Oil ExtV
Salt
Pepper
---------------
Green Leaf Lettuce  
-- Garnish (opt)
Olives, Green
Make   -   (1-1/3 hrs)
  1. Peel CHAYOTES and cut in quarters lengthwise. Slice crosswise about 3/8 inch thick.
  2. Squeeze ORANGE JUICE.
  3. In a sauce pan, place Chayote slices and Orange Juice. Bring to a boil, then simmer covered until Chayote slices are tender, but not mushy. Drain, Reserving Juice - see Orange Juice. Cool Chayotes well while doing the rest of the recipe.
  4. Chop SCALLIONS small. Chop PARSLEY small. Mix.
  5. Peel ORANGES and cut into half wedges. For details see Orange Segments.
  6. IF using, chop OLIVES fine for Garnish.
  7. Peel and seed AVOCADOS. Cut into quarters lengthwise, then slice about 1/4 inch thick crosswise.
  8. Squeeze LIME JUICE and mix all Dressing Items in a small jar.
  9. Tear or cut LETTUCE into bite size pieces, Line serving bowl with the Lettuce.
  10. In a mixing bowl, mix all Salad Items. Shake up Dressing and pour over. Tumble to coat. Spoon over lettuce in the serving bowl.
  11. Serve chilled.
NOTES:

  1. Chayote:

      [Chuchu, Chocho] The Squash that isn't really a Squash. Today, these are common in markets almost world wide. For details see our Chayote page.

  2. Avocados:

      Avocados need to be ripe, but not so ripe they are mushy or they will make a mess. Buy them ahead. set them out, and when they are just ripe (just a little give when lightly pressed), refrigerate until needed. For details see our Avocados page.

  3. Orange Segments:

      After peeling off the rind, I shave off the outside membrane with a razor sharp knife. I then slice the Orange in half crosswise to produce half wedges. Then I cut it into wedges rather than separating the segments so the membranes are concealed. I also cut just a tiny bit off the sharp edge to remove the white there.

  4. Orange Juice:

      No waste here - the juice, after simmering the Chayote, is perfectly drinkable, warm or cool, with an interesting flavor.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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