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.
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.