Chayote Or Mirliton Salad Recipes

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ROASTED CHAYOTES WITH GARLIC

Provided by Lillian Chou

Categories     Garlic     Side     Roast     Thanksgiving     Vegetarian     Dinner     Family Reunion     Healthy     Vegan     Potluck     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3



Roasted Chayotes with Garlic image

Steps:

  • Preheat oven to 450°F with racks in upper and lower thirds.
  • Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
  • Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.

6 pounds chayotes (mirlitons)
3 tablespoons olive oil
1/2 cup thinly sliced garlic (10 to 12 cloves)

CHAYOTE OR MIRLITON SALAD

From a 1998 issue of Sunset Magazine. I use roasted red bell pepper instead of the raw one. Mozzarella or any firm cheese of your choice which will hold its shape can be substituted for the cheddar. Other fresh chiles can be used instead of jalapeno.

Provided by zeldaz51

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Chayote or Mirliton Salad image

Steps:

  • In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again.
  • Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl.
  • Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste.

Nutrition Facts : Calories 220.6, Fat 18.9, SaturatedFat 4.9, Cholesterol 13.4, Sodium 88.7, Carbohydrate 10.1, Fiber 5.5, Sugar 2.5, Protein 5.8

2 chayotes
1 fresh jalapeno chile, minced
1 -2 roasted red pepper, in 1/4 inch dice
2 -4 ounces monterey jack cheese or 2 -4 ounces cheddar cheese, in 1 inch by 1/4 inch sticks
1 avocado, peeled and cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
1/3 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro (or more to taste)
salt, pepper to taste

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