Chayote and Grilled Corn Salad with Tomatillo Vinaigrette
Servings
4people
Servings
4people
Ingredients
1chayote squash
4smalltomatillosdry skin removed, washed
2earsfresh white cornto yield 2 1/2 cups kernels
2stalkscelerycut into 3/8-inch cubes
1smallred onionfinely diced
1largeavocadocut into 1/5-inch cubes
1bunchcilantrostems and leaves chopped separately
1/4cupfresh lime juice
1/4cupextra-virgin olive oil
4clovesgarlic
1/2teaspoonssalt
1/8teaspoonfreshly ground black pepper
1-2serrano chiles, seeded(optional)
5ouncesbaby romaine leavesoptional
Instructions
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.
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.
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.
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.
Recipe Notes
Nutrition Facts
Chayote and Grilled Corn Salad with Tomatillo Vinaigrette
Amount Per Serving
Calories 289
% Daily Value*
Sodium 260mg11%
Total Carbohydrates 30g10%
Dietary Fiber 8g32%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.