Chayote And Avocado Salad Recipes

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CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17



Chayote Slaw with Avocado and Cilantro Dressing image

Steps:

  • In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
  • To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
  • When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

3 cups julienned peeled chayote (about 1 pound chayote)
2 cups shredded red cabbage (about 1/4 of a small cabbage)
2 cups julienned carrots
1 cup julienned jicama (about 1/4 of a jicama)
1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt
3/4 cup crema or sour cream
1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges)
1/4 cup fresh cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 tablespoon light agave or honey
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small clove)
1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado)
1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)

ORANGE, CHAYOTE, HAM AND AVOCADO SALAD

Tender chayotes, orange segments, avocados and ham are arranged in a spiral in this refreshing (and mighty attractive!) chilled salad.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 4 servings, 1 cup each.

Number Of Ingredients 6



Orange, Chayote, Ham and Avocado Salad image

Steps:

  • Cut chayotes into 1/2-inch thick slices. Place in large pot of boiling water; cook 10 to 15 min. or until tender. Drain chayotes; cool.
  • Arrange sliced chayote on serving platter. Arrange the oranges and ham on top of chayote slices. Sprinkle with onions; drizzle with dressing. Refrigerate until ready to serve.
  • Slice avocado; arrange over salad just before serving.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 6 g

2 chayotes, peeled
3 seedless oranges, segmented
4 slices OSCAR MAYER Baked Cooked Ham, cut into quarters
1/4 cup finely chopped red onions
1/4 cup KRAFT Zesty Italian Dressing
1 avocado

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