1/4 c. packed, coarsely chopped fresh cilantro, plus more for garnish
2 T. coarsely chopped fresh dill, plus more for garnish
1 ea. Avocado From Mexico, halved, pitted, peeled and diced
1/4 t. freshly ground black pepper
1-1/4 t. kosher salt
1 t. whole grain mustard
2-1/2 lb. chayote squash, peeled and cut into matchsticks
In a small pan set over low-medium heat, toast the pepitas, stirring occasionally, until they start making popping sounds and are very lightly browned, about 3 to 4 minutes.
In the jar of a blender, puree the oil, water, lime juice, garlic, cilantro, dill, avocado, pepper, salt and mustard, along with the toasted pepitas, until completely smooth.
In a bowl, toss the julienned chayote squash with the avocado sauce. Garnish with some cilantro and dill and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Chayote Salad with Avocado and Pepita Dressing
Amount Per Serving 6
Calories 290 Calories from Fat 0
% Daily Value*
Total Fat 26g 33%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 260mg 11%
Total Carbohydrates 14g 5%
Dietary Fiber 6g 22%
Total Sugars 4g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 40mg 4%
Iron 1mg 8%
Potassium 420mg 8%
* Percent Daily Values are based on a 2000 calorie diet.
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