As it’s been so hot recently, wanted to make a refreshing salad that pairs with Mexican food. Remembered a great one from a Mexican cookbook I have, Mexico The Beautiful Cookbook: Authentic Recipes from the Regions of Mexico. It’s with chayote squash and pretty simple. The hardest part is peeling the squash.
2 lb (1 kg) chayotes (vegetable pears/chokos)
6 tablespoons oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried oregano
1/2 red onion, thinly sliced and separated into rings
-Place the chayotes, unpeeled, in a large saucepan. Cover with water, add a pinch of salt and cook, covered, for 30-40 minutes or until they can easily be pierced with a fork. Drain and let cool for 5 minutes. Peel the chayotes, cut in half, then cut each half into 3 or 4 strips. Chill.
-Combine the oil, vinegar, salt, pepper and oregano. Stir well and correct the seasonings.
-Before serving, mix the chayotes with the dressing, top with the onion and sprinkle with more oregano if desired. Let stand for 5 minutes before serving.
Very refreshing, easy to make and pairs well with tuna steaks, salsa and guac, too! Oh, and margaritas, of course.