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A close up of a red platter with grilled chayote salad and 2 black forks.

Grilled Chayote Salad Recipe

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Tamara Andersen
A simple side salad of grilled chayote squash, tomatoes, and queso fresco with a homemade chipotle vinaigrette
5 from 3 votes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine Mexican
Servings 3 servings
Calories 294 kcal

Equipment

Ingredients
  

Chipotle Vinaigrette

  • ¼ cup olive oil
  • 1 tablespoon sherry vinegar - see Ingredients for substitutions
  • 1 small orange - zest and juice
  • 1 lime - juice
  • 1 chipotle in adobo - use half if heat is a concern
  • 1 small shallot - cut in chunks
  • 1 clove fresh garlic
  • sea salt and fresh ground pepper - to taste

Chayote Salad

  • 2 chayote squash - peeled, seeded, and diced
  • 5 ounces tiny tomatoes - halved lengthwise
  • 2 ounces queso fresco - diced
  • green leaf lettuce - or other greens
  • fresh herbs - chopped; chives, cilantro, epazote, oregano, etc.
  • 2 tablespoons toasted pepitas - for garnish

Instructions

  • Add all vinaigrette ingredients to a blender or food processor. Pulse until smooth. Set aside
  • Grill the diced squash on medium-high heat until tender and caramelized on the edges.
  • Add grilled squash, tomatoes, and queso fresco to a bowl. Drizzle with half the vinaigrette, and toss.
  • Arrange salad atop greens. Garnish with toasted pepitas and chopped fresh herbs.

Nutrition

Calories: 294kcal | Carbohydrates: 14g | Protein: 7g | Fat: 24g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com