Ensalada de chayotes — oregano chayote salad
Tender chayotes dressed with mild vinegar, onion and oregano.
Active time15 min
Cooking20 min
Total30 min
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Ingredients
- 1 white onion
- 1 tbsp water
- 2 tbsp olive oil
- 1 tsp dried Mexican oregano
- ¼ tsp ground black pepper
- ½ tsp salt
- 1 tbsp mild vinegar
- 2 chayotes
- half a cup of queso fresco — optional
Preparation
Cover the chayotes with water in a saucepan. Simmer for about 20 min, until a knife slips easily into the flesh.
2 chayotes- saucepan
While the chayotes cook, peel and chop the onion. Mix with the oil, vinegar, measured water, salt, pepper and crumbled oregano.
Use for the recipe: a quarter of a white onion (prepare 1 white onion).
a quarter of a white onion1 tbsp water2 tbsp olive oil1 tsp dried Mexican oregano¼ tsp ground black pepper½ tsp salt1 tbsp mild vinegar- knife
- chopping board
- mixing bowl
- spoon
Drain the chayotes. When cool enough to handle, peel and dice them. Toss with the dressing and the diced queso fresco, if using. Serve warm.
half a cup of queso fresco — optional- colander
- knife
- chopping board
- mixing bowl
- spoon
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration