CHRISTOPHINE RECIPES RECIPES

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SALADE DE CHRISTOPHINES (CHAYOTE SALAD) RECIPE | EATINGWELL



Salade de Christophines (Chayote Salad) Recipe | EatingWell image

This easy summer salad, which is inspired by similar salads served in Guadeloupe, features the squash that is called christophine in Guadeloupe, chayote in Mexico and parts of the U.S., chocho in Jamaica, xuxu in Brazil and mirliton in New Orleans. It makes a refreshing foil to Caribbean curries and other spicy dishes. Read more about this recipe here.

Provided by Jessica B. Harris

Categories     Healthy Squash Recipes

Total Time 20 minutes

Number Of Ingredients 7

2 medium chayote, peeled and seeded (see Tip)
2 tablespoons red-wine vinegar
¼ cup extra-virgin olive oil
½ teaspoon Dijon mustard
¼ teaspoon anchovy paste
1 head Bibb or Boston lettuce
1 tablespoon minced red bell pepper

Steps:

  • Using the large holes of a box grater, grate chayote. Place the grated chayote in a clean cotton towel (not terry cloth) and squeeze tightly to release excess liquid. Transfer the chayote to a medium bowl. Whisk vinegar, oil, mustard and anchovy paste in a small bowl. Pour the vinaigrette over the chayote; toss well to combine. Set aside to marinate for 10 minutes.
  • Arrange lettuce leaves on a medium platter. Top with the marinated chayote and garnish with bell pepper. Serve immediately.

Nutrition Facts : Calories 143 calories, CarbohydrateContent 5 g, FatContent 14 g, FiberContent 2 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 40 mg, SugarContent 2 g

THE PERFECT QUICK AND EASY CHAYOTE SALAD | CARIBBEAN GREEN ...



The perfect Quick and Easy Chayote Salad | Caribbean Green ... image

Crunchy chayote tossed in a vinaigrette to create a quick and easy salad. An easy and simple salad that will compliment your meal. Serve it with your favorite main course.

Provided by Gemma

Categories     Side Dish    Side Dishes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 8

2 chayotes
1 tablespoon Champagne vinegar or white vinegar or rice vinegar
3 tablespoons olive oil
1 shallot (chopped finely)
1 whole garlic (crushed/chopped finely)
2 scallions (sliced thin)
1/8 teaspoon Noubess Hot Sauce
Season with salt and pepper

Steps:

  • Cut/slice the chayote in half (lengthwise). Remove the core, and with a knife peel the skin. Slice chayote in cubes.
  • Cook the chayote cubes in salted water for 10 - 15 minutes. Do not overcook. Make sure the chayote cubes are still crunchy.
  • While the Chayote is cooking, prepare the vinaigrette by mixing, the vinegar, oil, shallot, garlic, scallions, Noubess Hot Sauce, salt and pepper.
  • Remove the Chayote cubes and drain well. Place in a bowl and tossed with vinaigrette. Serve immediately.

Nutrition Facts : ServingSize 1 grams, Calories 114 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 11 g, SaturatedFatContent 1 g, SodiumContent 4 mg, FiberContent 1 g, SugarContent 2 g, UnsaturatedFatContent 9 g

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