Delicious Living
  • 1 chayote squash
  • 4 small tomatillos (dry skin removed, washed)
  • 2 ears fresh white corn (to yield 2 1/2 cups kernels)
  • 2 stalks celery (cut into 3/8-inch cubes)
  • 1 small red onion (finely diced)
  • 1 large avocado (cut into 1/5-inch cubes)
  • 1 bunch cilantro (stems and leaves chopped separately)
  • 1/4 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic
  • 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1-2 serrano chiles, seeded ((optional))
  • 5 ounces baby romaine leaves (optional)

Chayote and Grilled Corn Salad with Tomatillo Vinaigrette

Alan Roettinger | Delicious Living
  • Serves: 4 people
  • Calories per serving: 289

This is among those salads that are even better the following day, making it an ideal picnic item. The relatively bland taste of chayote (a firm, pear-shaped squash) goes very well with assertive flavors, such as grilled corn, freshly chopped cilantro , and spicy tomatillos. Ingredient tip: Pick an average size chayote from the produce shelf; it should be firm, with no sign of withering or brown spots. Prep tip: If corn on the cob isn’t available, broil frozen corn kernels on a rimmed baking sheet coated with cooking spray, stirring often until well browned.

  1. Place chayote in a small pot and cover with water. Bring to a boil and cook 15–20 minutes, until chayote slips easily off a knife inserted 1–2 inches. While chayote is cooking, add tomatillos and cook alongside for 2–5 minutes, or until just tender. Remove tomatillos, place in a blender, and set aside.
  2. Place corn on a grill or over an open flame on stove. Roast, turning with tongs until blackened all over. Remove from flame and wrap in foil until cool enough to handle. Unwrap corn and cut kernels off cobs into a large bowl.
  3. When chayote is done, rinse under cold water until cool enough to handle. Peel, core, and cut into 1/2-inch cubes. Add to corn, along with celery, onion, avocado, and half of the cilantro leaves.
  4. Add remaining cilantro leaves and cilantro stems to tomatillos in blender. Add lime juice, oil, garlic, salt, pepper, and serrano chiles (if using). Process on high until thick and well emulsified. Pour about three-fourths over chayote mixture and toss gently until thoroughly combined; taste and add more dressing as needed. Serve in bowls, over baby romaine leaves if desired.

PER SERVING: 289 cal, 55% fat cal, 19g fat, 3g sat fat, 0mg chol, 5g protein, 30g carb, 8g fiber, 260mg sodium

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