Chayote salad

Recipe Information

Ingredients

• 2 malagueta peppers, finely chopped

• ½ cup onion, finely chopped

• 1½ teaspoons garlic, minced

• ¼ cup lemon juice

• 2 teaspoons olive oil

• 3 small chayote squash, peeled, seeded, and sliced

• ½ cup red bell pepper, seeded and chopped

• ½ cup green bell pepper, seeded and chopped

• 2 medium plum tomatoes, diced

• ¼ teaspoon ground black pepper

Directions

• Place the malagueta peppers in a food processor or blender and process until a thick paste forms.

• Add half of the chopped onion and garlic and continue to process, making sure all ingredients are blended into the paste.

• Add the lemon juice and process again to mix.

• Pour the sauce into a glass bowl, cover, and let stand for 30 minutes.

• Heat the olive oil over medium heat in large skillet.

• Add the remaining onion and minced garlic and sauté for two minutes.

• Add the chayote and continue to sauté for 5 minutes while stirring.

• Add the red and green peppers and sauté for 5 minutes.

• Remove the pan from heat and add the black pepper.

• Chill the sautéed vegetables in the refrigerator for 2 hours.

• To serve, place the vegetables on a large platter and drizzle with the sauce and sprinkle with the chopped tomato.

Nutrition (per serving)

• Calories: 68 cal

• Total fat: 2g

• Saturated fat: 0g

• Cholesterol: 0mg

• Sodium: 332mg

• Potassium: 393mg

• Carbohydrate: 12g

• Fiber: 5g

• Protein: 2g