Chayote Corn Tomato Salad Food

CHAYOTE SALAD RECIPE

Steps:

• Cook bacon* and cut into bite sized pieces.
• Mince onion and put it in a bowl of cool water to reduce the onion bite. Set aside for a few minutes. Drain before using and pat dry with paper towel.
• Combine dressing ingredients and set aside.
• Dice chayote into bite sized pieces, shred cheese.
• Combine all salad ingredients in a large bowl. Add dressing and stir well to combine.
• Serve immediately or refrigerate until ready to serve.
• Enjoy! :)

CHAYOTE SALAD

Steps:

• Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.;

CHAYOTE AND AVOCADO SALAD

Steps:

• Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

CHAYOTE SALAD

Steps:

• Combine chayote, chile pepper, cilantro, lemon juice, oil, and vinegar in large bowl.
• Toss to thoroughly coat.
• Sprinkle with salt and pepper.
• Garnish with cilantro springs.

GRILLED CORN SALAD WITH CHAYOTE SQUASH

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
• Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
• Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.

CHAYOTE SALAD

Steps:

• Place chayotes in a saucepan and cover with water. Cook over medium-high heat until they are soft and a knife can be inserted easily. This process will take about 15 to 20 minutes depending on the size of the chayotes and how tender they are. Usually, larger chayotes take longer to cook.
• While the chayotes are cooking, mix the olive oil, vinegar, salt, and pepper in a small bowl. Before adding the oregano to the dressing, crush the oregano with the tips of your fingers. Add the oregano to the dressing along with the onion and mix. Taste and add more salt if needed, based on your personal taste.
• Once the chayotes are cooked, gently remove from the saucepan using cooking tongs and drain. Now, with the help of a vegetable peeler, remove the peel. Cut the chayote into cubes or slices.
• Place the chayotes on a serving plate and drizzle with the dressing. You can serve this salad either cold or warm. As I mentioned above, you can also add some Queso Fresco cubes to the salad. Enjoy!

CHAYOTE, CORN & TOMATO SALAD

Steps:

• After steaming the chayote, cool, peel and cut into 1/2" cubes.
• Combine the chayote, corn, tomatoes& green onions.
• In your blender or food processor blend together the lime juice, salt& red pepper flakes.
• Slowly pour in the olive oil with the blender on.
• Toss the dressing with the salad, sprinkle with the parsley flakes Chill and serve.

CUBAN CHAYOTE SALAD

Steps:

• Boil chayotes until tender, 10-15 minutes. Remove from heat and cut into 1" cubes.
• Mix the rest of ingredients and pour over cubed chayote.
• Place in refrigerator for about 1 hour.
• Serve over lettuce. Enjoy!

CITRUS GINGER CRUSTED TUNA LOIN SERVED WITH FUFU, CHAYOTE SLAW, AND SMOKED TOMATO VINAIGRETTE

Steps:

• Season the tuna with salt and pepper.
• Coat the tuna with the mustard using a pastry brush.
• You will need three bowls. In one bowl, mix the ginger and zests into the cornmeal. Put flour in a second bowl. Put eggs in a third bowl.
• Dredge the tuna first in the flour then in the eggs and finally in the corn meal. Let dry for about 2 to 3 minutes.
• Heat a saute pan, and add oil. Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side.
• Slice tuna and assemble with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette. Garnish with fried plantains and grilled shrimp if desired.
• Fry the bacon in a hot skillet together with onions until bacon is crisp and onions caramelize. Remove from the heat. Bring a saucepan of water to boil. Add plantains, reduce heat, and simmer until soft, about 15 to 18 minutes. Drain and transfer the plantains to a mixing bowl and mash. Add bacon and onions. Keep warm.
• Whisk the sour cream in a large mixing bowl until smooth, then add the vinegar, lime juice, and oil. Stir in all the remaining ingredients. Correct the seasonings by adding salt, pepper, or vinegar, to taste. Serve at room temperature.
• Place the tomatoes in a perforated pan over a smoker on high heat until wisps of smoke begin to appear. Tightly cover the smoker and reduce the heat to medium. Smoke the tomatoes until hot and soft, about 25 to 30 minutes. Place the smoked tomatoes, oil, and seasonings in a blender at high speed until smooth. Adjust seasonings.

CORN & TOMATO SALAD

Steps:

• In blender combine cilantro, olive oil, lemon juice, salt, and pepper till smoth.
• In bowl combine corn, tomatoes, mozzarell, avocado, cilantro dressing and toss lightly.
• Refrigerate 15 minutes to 3 hours.

CHERRY TOMATO CORN SALAD

Steps:

• In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper, shake well.
• In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat.
• Refrigerate until serving.

CORN TOMATO PARSLEY SALAD

Steps:

• Chop tomatoes and parsley and mix with corn niblits.
• Mix olive oil and balsamic vinegar in a small dish then pour over salad.
• Toss and serve with parsley sprinkled on top.

MEXICAN CORN & TOMATO SALAD

Steps:

• Place shucked corn in a glass pie plate or dish with 1/2 inch of water. Microwave on high for 5 minutes or until tender-crisp. Cool slightly, cut corn from cob and place it in a bowl.
• Add remaining ingredients, and season to taste. I like to zap this for a few minutes in the microwave and serve it warm. The hubs likes it cold with corn chips.