2 pounds chayotes
1/3 cup olive oil
2 teaspoons finely chopped cilantro
2 tablespoons white wine vinegar
Salt and pepper
3 1/2 ounces mozzarella cheese, cut into strips
8 green olives, sliced
Peel chayotes, halve, discard seeds and chop. Steam over boiling, salted water about 20 minutes or until tender. Cool.
In a jar with a tight-fitting lid, shake together olive oil, cilantro, vinegar, salt and pepper.
Cut avocado in half lengthwise, discard seed and slice into a serving bowl. Immediately toss with the olive oil dressing. Toss in chayotes, cheese and olives.
Southwestern Salad Recipes