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Ensalada de Chayote

Serves 4 to 6 Salad vegetarian, Salads

Ensalada de Chayote

Ensalada de Chayote is a beloved staple in the everyday cooking of Oaxaca. This dish, with its simple yet vibrant ingredients, often graces tables during family meals. The aroma of freshly prepared chayote mingling with ripe tomatoes and the zest of lime juice is an invitation in itself, calling everyone to gather around and share in its comforting embrace. This home version stays true to the direct and generous flavors typical of Oaxacan kitchens.

Ensalada de Chayote combines the crunchy chayote, juicy roma tomatoes, and sharp red onion, enhanced by aromatic cilantro and creamy queso fresco, all brought together with a subtly tangy olive oil and lime juice dressing.

Ingredients

  • 4chayotes — peeled, cubed, and boiled until just tender
  • 3roma tomatoes — diced
  • 1/2red onion — finely chopped
  • 1 handfulfresh cilantro — chopped
  • 150 g (5 oz)queso fresco — crumbled
  • 3 tbspolive oil
  • 2 tbsplime juice
  • 1 tspfine salt

Method

  1. Begin by preparing the chayotes. Trim off the ends, peel the skin, and cut each chayote into even-sized cubes, about 1/2 inch each. This ensures that every piece cooks evenly and has the same texture in the salad. Place the chayote cubes in a large mixing bowl.
  2. Next, prepare the tomatoes. Cut the 3 roma tomatoes into quarters, remove the seeds, and then dice them into small, even pieces. Place the diced tomatoes in a colander, sprinkle with 1/2 teaspoon of the fine salt, and let them sit for about 10 minutes. This step helps to draw out excess moisture, preventing the salad from becoming watery.
  3. While the tomatoes are draining, slice the 1/2 red onion thinly. If you prefer a milder onion flavor, you can rinse the slices under cold water briefly and pat them dry. Add the sliced onion to the bowl with the chayote.
  4. Prepare the dressing by whisking together 2 tablespoons of lime juice, 3 tablespoons of olive oil, and the remaining 1/2 teaspoon of fine salt in a small bowl. Whisk until the mixture is well combined and slightly emulsified, creating a bright and tangy dressing.
  5. Once the tomatoes have drained, add them to the bowl with the chayote and onion. Pour the dressing over the vegetables and toss gently with a large spoon or your hands, ensuring that all the pieces are evenly coated without bruising them.
  6. Finally, crumble 150 g (5 oz) of queso fresco over the salad, and add a handful of fresh cilantro, roughly chopped. Fold these delicate ingredients into the salad gently to distribute them evenly without breaking them apart.
  7. Transfer the salad to the refrigerator and let it chill briefly, about 15 minutes, to allow the flavors to meld. Serve the Ensalada de Chayote cool, either with tostadas or as a refreshing side to hot dishes, inviting everyone to enjoy its fresh and vibrant flavors.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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