Chayote squash salad

November 22, 2012  • 

 

Chayote squash in Dallas is always available in Latino markets; it is very light in taste and cooks in a few minutes; here in Lebanon it is grown and called French squash (koossa frenjeh) for some reason. People like to pickle it as it is nice and crunchy.

A good choice to reign-in holiday excesses, don’t you think?


INGREDIENTS: 4 servings

  • 3 chayote squash
  • 1 onion
  • 1 small green pepper (jalapeño, or similar), optional
  • 3 tbsp of olive oil
  • salt, to taste
  • 1 tsp of dry mint or oregano 
  • 1/2 lemon, juiced
METHOD:
  1. Pare the squashes; cut into slices; slice the onion; dice the pepper.
  2. Heat the oil in a large skillet and fry the onion first for 7 minutes; add the squash slices and green pepper and pan-fry for 5 minutes; add the spices and finish with the squirt of lemon juice. Serve. 

Comments

3 Comments  •  Comments Feed

  1. Giuliana says:

    Un’insalatina semplice e gustosa!!!

  2. Maya says:

    This looks so easy and tasty

  3. Belinda @zomppa says:

    I can honestly say I’ve never had this, but now I can say I would love to!

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