Chayote Salad with Hearts of Palm and Oranges
Salada de Xuxu, Palmito e Laranjas
Yield: 8 portions
Ingredients
-
1 ea.
Chayote, peeled, julienne
-
4 oz.
Hearts of Palm, julienne
-
4 oz.
Carrots, julienne
-
2 ea.
Oranges, peeled and sectioned (supremes), (juice reserved)
-
1 ea.
Scallions bunches, sliced thin
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2 Tbsp.
Extra virgin olive oil
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1 ea.
Limes, juiced
-
1 tsp.
Sugar
-
2 Tbsp.
Fresh cilantro, chiffonade
-
1 Tbsp.
Fresh mint, chiffonade,
-
to taste
Salt and ground black pepper
Method
- Cut the chayote, hearts of palm and carrots as directed. Mix the chayote, hearts of palm and carrots with the orange sections and scallions gently in a bowl.
- Make a dressing with the oil, lime juice, sugar, reserved orange juice, salt and pepper. Add this to the salad and with the chopped herbs and mix all well.
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