“The Full Monte” Roasted Chayote Salad

“The Full Monte” Roasted Chayote Salad

This recipe is modeled after a salad served the recently closed El Monte Grill and Lounge in Fort Collins, Colo. Cubes of chayote are roasted until crisp, then added to a hearty salad with a jalapeño-laced dressing.

  • 4Servings


Roasted Chayotes

  • 3 medium chayotes (10 to 12 oz. each), pits removed, cut into 1-inch cubes
  • 2 Tbs. olive oil


  • 1 cup cilantro leaves
  • 1/4 cup lime juice
  • 3 Tbs. vegetable oil
  • 2 Tbs. olive oil
  • 1/2 jalapeno chile, seeded and chopped
  • 1 tsp. ground cumin
  • 1/2 tsp. agave nectar, optional
  • 1/2 tsp. salt


  • 4 cups baby arugula or baby spinach
  • 1 cup frozen, thawed edamame, or fava or lima beans
  • 1 avocado, diced (1 cup)
  • 1 cup halved cherry tomatoes
  • 1/2 small red onion, thinly sliced (1/2 cup)
  • 8 radishes, thinly sliced (1/2 cup)
  • 1/2 cup crumbled Cotija cheese, optional
  • 1/2 cup roasted, salted pepitas, optional


1 To make Roasted Chayotes: Preheat oven to 425˚F. Line baking sheet with parchment paper, or coat with cooking spray.

2 Toss chayotes with olive oil on prepared baking sheet. Roast 20 to 25 minutes, or until edges are browned, turning once or twice.

3 To make Dressing: Blend all ingredients in mini food processor or in jar with handheld blender until smooth.

4 Toss Roasted Chayotes with 1 tsp. Dressing in bowl.

5 To assemble Salad: Toss arugula with 2 Tbs. Dressing, and place in bowl or divide among serving plates. Top with warm chayote, edamame, avocado, cherry tomatoes, red onion, and radishes. Sprinkle with Cotija and pepitas, if using. Serve remaining Dressing on the side for drizzling, if desired.

Nutrition Information

  • Calories: 265
  • Carbohydrate Content: 23 g
  • Fat Content: 19 g
  • Fiber Content: 10 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 101 mg
  • Sugar Content: 7 g