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Chayote Salad
  • Chayote are also known as: Chayotli, Christophen, Christophine, Vegetable Pear, Mango Squash, Mirliton, Choco, Xu-xu, Zucca, Alligator Pear, Kajot, Choke, Pepineca or Buddha's Hand Squash
  • Origin and cultivation: from Mesoamerica, popular with Aztecs and Maya; cultivated world wide, and popular in Asia as well as Central and South America
  • Availability: found year-round especially in Latin groceries
  • Appearance: resembles a bright green pear, with a wrinkled crevice on the bottom; can be smooth on the outside, wrinkly on the outside, or prickly
  • Flavor: mild slightly sweet flavor with hints of cucumber and almonds; all parts are edible including the skin, seed, roots, leaves and stem
  • Trivia: keeps its shape very well after cooked; depending on the variety, can be mildly astringent and feel slippery when raw (in that case, use rubber gloves to handle)

2 chayote squash
2 tablespoons of cilantro, chopped
2 tablespoons of red or orange hot pepper, finely chopped
Juice of 1 lime
1/3 cup of extra virgin olive oil
Salt and pepper


Use rubber gloves and peel the chayote with a vegetable peeler. Slice in half and remove the soft seed in the middle. Dice the chayote into 1/4 inch cubes. Simmer in salted water for 10 minutes, drain, and cool down in an ice bath.

Make the dressing by whisking the lime juice, olive oil, salt and pepper.

Toss the chayote with the hot pepper, cilantro and dressing.

Serves 2.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.