Chayote squash salad

November 22, 2012 • Category: Salads

Chayote squash in Dallas is always available in Latino markets; it is very light in taste and cooks in a few minutes; here in Lebanon it is grown and called French squash (koossa frenjeh) for some reason. People like to pickle it as it is nice and crunchy.

A good choice to reign-in holiday excesses, don’t you think?

INGREDIENTS: 4 servings

3 chayote squash
1 onion
1 small green pepper (jalapeño, or similar), optional
3 tbsp of olive oil
salt, to taste
1 tsp of dry mint or oregano
1/2 lemon, juiced

METHOD:

Pare the squashes; cut into slices; slice the onion; dice the pepper.
Heat the oil in a large skillet and fry the onion first for 7 minutes; add the squash slices and green pepper and pan-fry for 5 minutes; add the spices and finish with the squirt of lemon juice. Serve.