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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.
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.
- Calories 265
- Carbohydrate Content 23 g
- Cholesterol Content 0 mg
- 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