Chayote Salad with Hearts of Palm and Oranges

By , December 16, 2010
Salada de Xuxu, Palmito e Laranjas
Yield: 8 portions


  • 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
  • 2 Tbsp.
    Extra virgin olive oil
  • 1 ea.
    Limes, juiced
  • 1 tsp.
  • 2 Tbsp.
    Fresh cilantro, chiffonade
  • 1 Tbsp.
    Fresh mint, chiffonade,
  • to taste
    Salt and ground black pepper


  1. 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.
  2. 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.
Published under : Brazilian Recipes | Tagged with : , , , ,
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