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Chayote-Avocado Salad




Source of Recipe


The Toronto Star


List of Ingredients




4 chayotes, peeled, seeded, cut into large cubes

1 avocado, diced

1/4 bunch cilantro, finely chopped

6 tbsp extra-virgin olive oil

3 tbsp white vinegar

1/2 tsp granulated sugar

1/2 tsp dijon mustard

Salt + freshly ground pepper to taste

Recipe



Bring water to boil in medium saucepan over high heat. Add chayote. Cook until tender, 7 to 10 minutes. Drain. Transfer to serving bowl to cool at least 15 minutes. Add avocado and cilantro.

In separate bowl, whisk oil with vinegar until emulsified. Whisk in sugar and mustard. Add to chayote mixture. Mix gently. Season with salt and pepper.

Makes 4 side servings.