Chayote Salad (Salada de Chuchu) Brazil

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#17552

serves/makes:

ready in:
2-5 hrs

ingredients

6 chayote, peeled and seeded
3 cloves garlic, finely chopped
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
salt and freshly ground black pepper, to taste

directions

Boil the chayote in salted water until tender, about 10 minutes. Drain and combine with remaining ingredients in a serving bowl. Toss to combine and chill for at least 2 hours.

NOTE: Chayote, the only edible member of the gourd family, was once a principal food of the Aztecs and Mayas. Also known as merliton and christophene, the skin and seed are edible in addition to the flesh, which can be eaten raw or cooked.

In Brazil, it is used in soups, fritters, souffles, and salads such as this.