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:

– folate

– vitamin C

– manganese

– potassium

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.

If you make this recipe, be sure to share a picture on Instagram by tagging me @Nutritionbynaz

Pickled Chayote Salad

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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. 

Servings 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Instructions

 

• In a bowl, mix together diced chayote, red pepper, and tomato.
• In a small bowl, mix together vinegar, hot sauce, and spices.
• Add vinegar mixture to veggies and mix well. Cover and place in refrigerator for at least an hour before serving.

Course: Side Dish

Cuisine: American Inspired

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