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Chayote Salad

Yes, we love all the decadent dessert possibilities around this Hallmark holiday, but what about some self love in the form of this vitality boosting salad?

Not an obvious choice as an aphrodisiac, but this wonder veggie is doing the background legwork. Chayote is an abundant source of folate and vitamin C- essential nutrients for fertility. Trace minerals zinc, magnesium, calcium, phosphorus and potassium- which make up part of the body’s hormones and enzymes. Finally it has a ton of fiber and water, making it a key food for vitality and proper body functioning.

Chayote tastes like if a summer squash and an apple made a baby- it is crisp, slightly sweet and has just the right crunch. This salad also takes 15 minutes tops to make, which leaves plenty of time for some after dinner fun.

Prep Time: 15 minutes.

Cook Time: 0 minutes.

Makes: 2 servings.



Med-Lrg Chayote, peeled and rinsed

1 teaspoon Himalayan salt

1 cup cherry tomatoes

Handful of flat leaf parsley


Juice of 1 lime

¼ cup of olive oil

1/2 tsp Himalayan salt

¼ tsp black pepper

1 clove garlic, mince


Wash the chayote squash well, and peel off the rough outer skin. You will need to quarter it lengthwise to remove all of the peel. Cut the pit and seeds out of each quarter. Rinse the viscous film off of the veg and place on a dry cutting board or plate. Using your veg peeler or a mandolin, slice long, thin strips from each quarter and place in a colander. Add a generous pinch of salt to the shavings and mix well, allowing some moisture to drain from the squash.

Wash the tomatoes and parsley well and pat dry. Chop the tomatoes in half and remove the parsley leaves from the stems. This is a very simple and refreshing salad, we are letting the chayote be the prime focus. If you are not eating tomatoes, you can replace them with olives or another bite sized veg in season.

Make the dressing by adding the squeezed juice of the limes, salt, pepper and minced garlic to a small dish and whisking together well for several minutes until it emulsifies. You can also use a blender to do this.

Finally, combine the drained chayote strips in a bowl with dressing and toss to coat. Garnish with tomatoes and parsley leaves. Ready to serve as a side salad or light meal.


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