Kiwi Chayote Salad

Chayote can be cooked like squash (though it is technically in the gourd family), but it is also good in a raw salad. This Kiwi Chayote salad has a Mexican twist with the addition of hot ‘pico de gallo’ Mexican seasoning.

Serves 3-4.

Ingredients:

• 1 chayote, pitted and julienned
• 2 kiwis, peeled and cut into thin wedges
• 2 Tbsp finely chopped red onion
• 1/2 bell pepper, any color, julienned
• 1/4 tsp poppy seeds (optional)
• 1/4 tsp pico de gallo
• 1 Tbsp rice vinegar
• 1 Tbsp extra virgin olive oil
• 1 tsp sugar
• dash of salt

Directions:

1. In a medium bowl combine chayote, kiwis, red onion, bell pepper and poppy seeds.
2. In a separate small bowl or cup, mix the pico de gallo, rice vinegar, olive oil, and sugar.
3. Stir well and toss the salad well with the dressing.
4. Add a dash of salt to taste and mix.
5. This may be served right away, or refrigerated up to a day ahead.