Ensalada de Chayote

salad:
1 lb of chayote
4 green onions, thinly chopped
½ red pepper, chopped and seeded
1 Tbsp. chopped poblano pepper, or more to taste
dressing:
½ tsp. salt
¼ tsp. freshly ground black pepper
2 large cloves garlic, minced
juice of 2 lemons
¼ cup olive oil, low fat

1. To prepare the salad, peel the chayote with a potato peeler, then cut in half (look for chayotes at Meijer by the peppers, they looks like green pears. The juice from the chayote makes my skin dry up, so I wear rubber gloves when peeling them). Place them in a pan with  enough water to cover and boil. Cover and cook for 10 minutes until the chayote are tender but still crisp (I generally have to cook them for about 20 minutes). Rinse and allow to cool. Cut in small cubes and put them in a bowl. Add the onions, peppers and poblano chile.

2. mix all dressing ingredients in a food processor or blender. Blend to dissolve. Add dressing to the bowl and stir well. cover and cooling for 1 hour to combine flavors. Before serving, stir again.
  
(If this reads a little odd, it's because I had to translate it. The recipe I have is in Spanish) 


Amanda