Nopalitos-Style Chayote Salad Recipe | Vegetarian Times Skip to main content

Nopalitos-Style Chayote Salad

Pear-shaped chayote (pronounced chi-YO-tee) squash have a mild, zucchini-like taste but a firmer texture than summer squash. Because they are easier to prepare and more readily available than nopalitos (cooked cactus palms), we’ve used them in a salad traditionally made with the sliced cactus. Canned nopalitos can be found in Mexican grocery stores if you want to make the recipe more authentic.



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1 clove garlic, minced (1 tsp.)
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2 Tbs. lime juice
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1 tsp. dried oregano
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1 tsp. chili powder
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3 Tbs. olive oil
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1-2 drops hot sauce, optional
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2 chayote squash, diced (2 cups)
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1 bunch radishes, sliced (1 cup)
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6 green onions, thinly sliced (½ cup)
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4 cups watercress or arugula


1. Whisk together lime juice, garlic, oregano, and chili powder in bowl. Whisk in oil and hot sauce, if using. Let stand 30 minutes at room temperature.

2. Cook chayotes in large pot of boiling, salted water 10 minutes, or until tender. Drain, and cool.

3. Combine chayotes, radishes, green onions, watercress, and dressing in bowl. Toss well.

Nutrition Information: 

<1 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
3 g
0 mg
162 mg
1 g
<1 g
Serves 8

Comments on this Recipe

I made this with the jarred Noplaitos & it was DELISH! Beware, it does pack a bit of heat but it is soooo good!

I love this salad as a starter to Mexican meals! I was suspicious of the dressing and it's great. It compliments them so well. And living in Central Texas, there is plenty Mexican food!