Chayote and Hearts-of-Palm Salad
A refreshing and crisp salad featuring tender chayote sticks and hearts of palm, dressed in a zesty lime and garlic vinaigrette with fresh herbs. This Latin-inspired dish combines unique textures and bright flavors.
Ingredients
- •1 clove garlic clove
- •¾ teaspoon salt
- •¼ cup fresh lime juice
- •¼ cup extra-virgin olive oil
- •¼ cup white onion
- •2 pound chayotes
- •2 cans hearts of palm
- •2 ribs celery
- •⅓ cup flat-leaf parsley
- •¼ cup cilantro
Cooking Instructions
- 1.
Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
5 min
- 2.
Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
10 min
- 3.
Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
15 min
- 4.
Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.
5 min
