June 14, 2010 -
Marajo Island, Brazil

I first taste a "Salade Chouchoute" in the Seychelles. The sweetness of the coconut milk paired with the acidity of the lime juice gives the rather bland chayote an interesting aspect. Blanching (boiling for 1 minute) the chayote removes the unpleasant starchy taste. Paired with a mango, this makes a very refreshing vegetarian salad.

• 1 chayote
• 1 mango
• 2 tablespoons coconut milk
• 1 tablespoon lime juice
• 1 tablespoon olive oil

Peel the chayote and grate it.

Bring 1 quart of water to a rolling boil. Blanch the chayote for 1 minute. Drain and pat dry with paper towels. Let cool in the refrigerator.

Peel a mango and slice it. Refrigerate.

Prepare the dressing: mix together the coconut milk, olive oil and lime juice. Add salt an pepper to taste. Toss the chayote in.

Dress 2 plates, each with 1/2 a mango, fanned, and 1/2 of the chayote salad.

Categories:

30 Minute, Basic, High Fiber, Low Calorie, Low Cholesterol, Salads, Simple

Keywords:

Chayote, chouchoute, salad, mango

 

NUTRITION FACTS

Servings: 2

Amount Per Serving

Calories: 176

• Total Fat: 9.90g
• Cholesterol: --
• Sodium: 5mg
• Total Carbs: 23.23g
•     Dietary Fiber: 3.62g
•     Sugars: 17.13g
• Protein: 1.69g