Name: Brazilian chayote salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 summer squash (chayote squash, vegetable pear; medium, about 2 lb); 1 onion (medium, sliced very thin); 2 cloves garlic (grated or very finely chopped); 1⁄4 cup parsley (fresh, chopped); 2 tablespoons olive oil; 1 1⁄2 tablespoons vinegar (white wine vinegar); seasoning (to taste, freshly ground black pepper and salt, plus more salt for the cooking water)

A simple cold salad of tender boiled chayote tossed with raw onion, garlic and parsley in an olive oil and vinegar dressing. The mild, watery squash soaks up the tangy marinade, making a light, refreshing side dish.

Ingredients

4 summer squash (chayote squash, vegetable pear; medium, about 2 lb)

1 onion (medium, sliced very thin)

2 cloves garlic (grated or very finely chopped)

1⁄4 cup parsley (fresh, chopped)

2 tablespoons olive oil

1 1⁄2 tablespoons vinegar (white wine vinegar)

seasoning (to taste, freshly ground black pepper and salt, plus more salt for the cooking water)

Instructions

Peel the chayotes under running water. Cut them in half lengthwise and remove the flat seed in the center.

Bring a pot of lightly salted water to a boil. Add the chayote halves and cook for 8 to 10 minutes, until just tender but still holding their shape. Drain and let them cool.

Cut the cooled chayote into bite-size pieces and put them in a salad bowl. Add the onion, garlic, parsley, salt and a few grinds of black pepper. Pour over the olive oil and vinegar and mix well.

Cover and refrigerate for at least 30 minutes, then serve cold.

Bowl of diced cooked chayote with thin onion slices and chopped fresh parsley

Yield

4 servings

Preparation time 15 minutes

Cooking time 10 minutes

Total time

25 minutes

Nutrition105 estimated calories per serving

Notes

Do not overcook the chayote. Its flesh is mild and watery, and it turns mushy quickly. It should still have a slight bite, like a firm zucchini.

Chayote releases a sticky sap when peeled that can irritate some hands, so peel it under running water or wear gloves. The skin does not need to be removed for every dish, but it is peeled here for a tender result.

If the raw onion and garlic are too sharp, soak the onion slices in cold water for 10 minutes, and use one garlic clove instead of two. Taste before serving and add salt or vinegar as needed, since chayote is very mild.

Variations

Use lime juice instead of vinegar, as many Brazilian cooks do.

Add chopped tomato, or replace the parsley with chopped chives.

For a raw version, grate peeled chayote and toss it with orange segments, toasted nuts, watercress and a lime and olive oil dressing.

Serve as a side dish with rice and grilled meat.

Source

Cuisine: Brazilian cuisine

Chuchu is the Brazilian name for chayote, a pear-shaped green squash with a single large seed, a mild flavor and a texture somewhere between a potato and a cucumber. The plant is native to Mesoamerica, between southern Mexico and Honduras, and the Aztecs grew it under the name chayotl.

In Brazil, chuchu is an everyday vegetable. It is breaded and fried, or added to soups, stews, soufflés and salads, and in the salada de chuchu it is boiled and dressed simply with oil, lemon or vinegar, onion and parsley. The word is also used as a term of endearment, like "honey" in English.