Tangy chayote and red pepper salad with citrusy dressing.
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Nutrition per Serving
Ingredients
Estimated total cost: €7.58 · €1.90/serving
- 2 scallions, thinly sliced (use both the white and green parts for added flavor)Est. price €0.20–€0.50
- 1 fresh serrano chile, deseeded and finely minced (be cautious with handling, wear gloves if sensitive to heat)Est. price €0.15–€0.40
- 5 tablespoons freshly squeezed tangerine juice (for a burst of citrusy sweetness)Est. price €0.75–€1.50
- 2 teaspoons extra-virgin olive oil (choose a high-quality variety for enhanced flavor)Est. price €0.10–€0.25
- 1 teaspoon Sherry vinegar (adds a subtle depth of flavor)Est. price €0.08–€0.20
- 2 medium chayotes (1 pound total), peeled, halved lengthwise, and seeds removed (chayotes are also known as vegetable pears)Est. price €2.50–€4.50
- 2 medium red bell peppers (3/4 pound), quartered and deseeded (the vibrant color adds visual appeal)Est. price €1.80–€3.00
- 2 heads Bibb lettuce, torn into bite-sized pieces (rinse and pat dry thoroughly before tearing to maintain crispness)Est. price €2.00–€4.00
Steps
- 1Begin by setting the oven temperature to 450°F.
- 2In a spacious bowl, combine scallions, chili, lemon juice, oil, and vinegar. Season the mixture with salt and pepper while whisking everything together.
Cultural note
Chayote is a popular ingredient in Latin American and Caribbean cuisine, known for its versatility and mild flavor. The use of tangerine juice adds a bright and tangy twist to this salad, reflecting a fusion of flavors.
Seasonal note
Chayotes and red bell peppers are typically in season during the summer and fall months, making this salad a great choice for a refreshing dish during warmer weather.
Health note
This citrusy salad is low in calories and fat, high in fiber, and a good source of vitamins A, C, and K. The combination of ingredients provides a good balance of nutrients for a healthy diet.
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