Chayote Squash and Pickled Onion Salad

By 1buttons

The recipe forgot to put 2 medium red onions sliced thinly and put in the vinaigrette.

Ingredients

• INGREDIENTS
• 2 pounds chayote squash
• 3 tablespoons vegetable oil
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher or sea salt, or to taste
• 1/4 teaspoon sugar, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon dried oregano or 1 teaspoon fresh oregano

Details

Servings 6
Adapted from patismexicantable.com

Preparation

Step 1

Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won’t be completely soft or mushy.

Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.