Chayote Salad

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  • 2 pounds chayotes
  • 1/3 cup olive oil
  • 2 teaspoons finely chopped cilantro
  • 2 tablespoons white wine vinegar
  • Salt and pepper
  • 1 avocado
  • 3 1/2 ounces mozzarella cheese, cut into strips
  • 8 green olives, sliced


  1. Peel chayotes, halve, discard seeds and chop. Steam over boiling, salted water about 20 minutes or until tender. Cool.
  2. In a jar with a tight-fitting lid, shake together olive oil, cilantro, vinegar, salt and pepper.
  3. Cut avocado in half lengthwise, discard seed and slice into a serving bowl. Immediately toss with the olive oil dressing.
  4. Toss in chayotes, cheese and olives.

Serves 4.

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