Ingredients
Equipment
Method
- Start by bringing 1 quart of water to a rolling boil in a deep pot. This should take about 10 minutes.
- Once the water is boiling, peel and core the chayotes, then carefully lower them into the boiling water. Boil for exactly 10 minutes to ensure they remain tender-crisp.
- After 10 minutes, drain the chayotes in a colander and let them cool enough to handle.
- Slice the cooled chayotes into bite-sized pieces and transfer them to a salad bowl.
- Add the crushed garlic, sliced onion, salt, black pepper, and chopped parsley to the bowl. Drizzle with olive oil and white vinegar.
- Mix everything together thoroughly, ensuring all pieces are coated. Refrigerate the salad for at least an hour before serving to enhance the flavors.
Nutrition
Notes
This salad is best served cold and can be made ahead of time. It improves in flavor after marinating overnight. For added brightness, consider squeezing some lime juice over the salad before serving.