chayote, lime, jicama, hearts of palm salad
Serves: 4 – 6
Prep Time: 12 minutes
Total Time: 35 minutes, plus resting time
1 garlic clove, peeled and minced
1 1/2 teaspoon kosher salt
2 Tablespoons fresh lime juice (from 1 lime)
2 Tablespoons extra-virgin olive oil
2 Tablespoons diced fresh shallot
2 – 3 medium chayote
1 (15 ounce) can hearts-of-palm spears, rinsed and drained
1/2 medium jicama, peeled and cut into 1/4 inch dice
2 medium ribs celery, strings removed
1/4 cup fresh Italian parsley leaves
1/4 cup fresh cilantro leaves
1. Make Dressing: Whisk together garlic, 1/2 teaspoon kosher salt, lime juice, and olive oil in a medium bowl until well combined. Add shallot and whisk to combine. Set aside.
2. Prep Chayote: Peel chayotes with a vegetable peeler. Cut in half lengthwise, remove core and cut into 1/4 inch thick slices. Cut slices in half to form uneven sized sticks.
3. Cook Chayote: Bring 4 quarts of water and remaining 1 teaspoon salt to a boil. Add chayotes and cook until crisp-tender, about 5 minutes or so. Drain well in a colander. Toss with dressing while hot. Allow to cool.
4. Prep Hearts-of-Palm: Cut hearts-of-palm spears into 1/4 inch thick diagonal slices.
5. Finish & Enjoy: Add to bowl with chayote and toss. Add remaining ingredients and toss to combine. Let rest 20 minutes or up to 24 hours for flavors to blend. Serve at room temperature. Enjoy.
