Chayote Salad

Add something new to your table! Chayotes are a light green, pear-shaped squash from Mexico. Look for firm, unblemished chayotes and store them in the fridge until ready to use. These flavors and textures complement each other, at times tangy, sweet, fruity, juicy and crunchy.

1 ripe Granny Smith apple, thinly sliced
1 large pink grapefruit, peeled and segmented
1 large chayote, peeled and thinly sliced
1 red bell pepper, julienned
2 cups (500 mL) curly endive (fris?lettuce)

Dressing:
1 Tbsp (15 mL) water
1 Tbsp (15 mL) honey
1/4 cup (60 mL) apple cider
1 small shallot, minced
1/4 cup (60 mL) cold-pressed walnut or pistachio oil

To make the dressing, combine warm water with honey on low heat. Add apple cider and shallot and warm for three to four minutes. Remove from heat, add oil and mix thoroughly. You can use a hand mixer to emulsify.

In a bowl, combine all salad ingredients then drizzle dressing over top. I recommend sprinkling this salad with chopped dry lavender for some added sweetness. Serves two.

Source: alive #216, October 2000