Simple salads with few ingredients and practically no dressing are by far my favorite. I like to dress my salads with a squeeze of lemon and a bit of vinegar. It could be balsamic or white vinegar. It gives such a great tang to the vegetables, which makes for a more pleasant bite.
This Southwestern chayote salad is no exception. Chayotes are available year round on the West Coast, they cook quickly and easily, which leads to me always finding a different way to prepare them. I’ve stuffed them, added them to casseroles and, this time, I’ve prepared a tangy salad. This colorful salad can be a light meal all in itself but makes a great side dish and a perfect accompaniment to any hearty meat. Make this for your next meal and experience for yourself this flavorful salad.
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