Chayote and Grilled Corn Salad with Tomatillo Vinaigrette
  • 1 chayote squash
  • 4small tomatillosdry skin removed, washed
  • 2ears fresh white cornto yield 2 1/2 cups kernels
  • 2stalks celerycut into 3/8-inch cubes
  • 1small red onionfinely diced
  • 1large avocadocut into 1/5-inch cubes
  • 1bunch cilantrostems and leaves chopped separately
  • 1/4cup fresh lime juice
  • 1/4cup extra-virgin olive oil
  • 4cloves garlic
  • 1/2teaspoons salt
  • 1/8teaspoon freshly ground black pepper
  • 1-2 serrano chiles, seeded(optional)
  • 5ounces baby romaine leavesoptional
  1. Place chayote in a small pot and cover with water. Bring to a boil and cook 15–20 minutes, until chayote slips easily off a knife inserted 1–2 inches. While chayote is cooking, add tomatillos and cook alongside for 2–5 minutes, or until just tender. Remove tomatillos, place in a blender, and set aside.
  2. Place corn on a grill or over an open flame on stove. Roast, turning with tongs until blackened all over. Remove from flame and wrap in foil until cool enough to handle. Unwrap corn and cut kernels off cobs into a large bowl.
  3. When chayote is done, rinse under cold water until cool enough to handle. Peel, core, and cut into 1/2-inch cubes. Add to corn, along with celery, onion, avocado, and half of the cilantro leaves.
  4. Add remaining cilantro leaves and cilantro stems to tomatillos in blender. Add lime juice, oil, garlic, salt, pepper, and serrano chiles (if using). Process on high until thick and well emulsified. Pour about three-fourths over chayote mixture and toss gently until thoroughly combined; taste and add more dressing as needed. Serve in bowls, over baby romaine leaves if desired.
Recipe Notes
Nutrition Facts
Chayote and Grilled Corn Salad with Tomatillo Vinaigrette
Amount Per Serving
Calories 289
% Daily Value*
Sodium 260mg 11%
Total Carbohydrates 30g 10%
Dietary Fiber 8g 32%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 289 cal, 55% fat cal, 19g fat, 3g sat fat, 0mg chol, 5g protein, 30g carb, 8g fiber, 260mg sodium