Chayote Salad with Lemony Hot Sauce (Ensalada de Chayote)

This vibrant, low-calorie salad is packed with fiber-rich chayote and colorful peppers, finished with a zesty, heart-healthy dressing.

Ingredients

• 2 malagueta peppers, drained and finely chopped · 2 kcal
• ½ cup red bell pepper, seeded and chopped · 23 kcal
• ½ cup onion, finely chopped · 32 kcal
• 1½ teaspoons garlic, minced · 6 kcal
• ¼ cup lemon juice · 13 kcal
• 2 teaspoons olive oil · 81 kcal
• 3 chayote squash (about 609 g), peeled, seeded, and sliced (or yellow summer squash) · 116 kcal
• ½ cup green bell pepper, seeded and chopped · 17 kcal
• 2 medium plum tomatoes, diced · 33 kcal
• ¼ teaspoon ground black pepper

Method

1. Process the malagueta peppers in a food processor or blender until they form a thick paste. Gradually blend in half of the chopped onion and garlic, then add the lemon juice and process until combined. Transfer the sauce to a bowl, cover, and let rest for 30 minutes.

   

2. Heat the olive oil in a large heavy skillet over medium heat. Sauté the remaining onion and garlic for 2 minutes, then add the sliced chayote (or summer squash) and cook for 5 minutes, stirring occasionally.

   

3. Stir in the red and green bell peppers and cook for another 5 minutes. Season with black pepper, remove from the heat, and refrigerate the vegetables for 2 hours to chill.

   

4. To serve, arrange the chilled vegetables on a large platter, drizzle with the spicy lemon sauce, and garnish with the diced plum tomatoes.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.