Exploits of a Vegan Wannabe

Recently a good friend of ours, Amy,  introduced us to the most delicious Chayote Squash. Amy used to live in the Dominican where she would enjoy Chayote as a regular part of their diet.  They are lime green in color and the size of a buxom pear. You peel off the outer skin with a peeler or paring knife, like you would with a carrot. The have a small core in them just like an apple. Once the Chayote is cored and peeled you can slice or dice it anyway you would like. I think it tastes like the inside of raw broccoli stems after they are peeled. They are sweet and crunchy but soft. They are mild and cooling. I have only ever munched on them raw. I have not tried to cook them because I am already smitten with them in their  natural state.

The other night we were at Meijer and I saw Chayote so I grabbed one. I created this salad around the Chayote because of its beauty and simplicity. I kept the dressing light enough to uplift the veggies and not  them.

Chayote Jicama Salad

by S. Duquet

Ingredients:

1 1/2 tsp of agave syrup

1/3 C fresh squeezed lime juice

dash of salt

1 C chopped chayote  (this was 1 chayote)

1 C chopped yellow peppers  (1 yellow pepper)

1 C chopped jicama  (1 medium jicama)

1/4 C raw pepitas

Make it Happen

In small bowl whisk together agave, lime juice and salt, set aside.  In medium bowl add chopped chayote, yellow peppers and jicama.  Top with lime juice mixture, add pepitas and mix well.   Makes 4 side servings.

This salad was fresh and crunchy with some sweet and sour sparkle from the dressing.  It is a fun addition to your salad recipe collection.

Have a delicious day.

Tags: chayote, compassionate eating, going veg, jicama, plant based diet, raw chayote, raw jicama, vegan, vegan challenge, vegan experience, vegan recipe, vegan wannabe