Chayote and Hearts-of-Palm Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
42%
Chayote and Hearts-of-Palm Salad
60 min.
8
201kcal

Suggestions


If you're looking for a refreshing and vibrant dish that's perfect for any occasion, our Chayote and Hearts-of-Palm Salad is sure to impress. This delightful salad combines crisp vegetables and fragrant herbs into a harmonious blend, creating a medley of flavors that will tantalize your taste buds. It's not only vegetarian, vegan, and gluten-free, but it also offers a burst of nutrition in every bite, making it an ideal side dish, antipasti, or light snack.

Chayote, often called mirliton, is a versatile vegetable that adds a unique texture and mild flavor to the salad. Paired with the tender hearts of palm, freshly chopped herbs like parsley and cilantro, and the crunch of celery, this dish is a celebration of fresh ingredients. The zesty dressing made from lime juice and extra-virgin olive oil ties everything together, enhancing the vibrant colors and flavors of the salad.

Whether you're hosting a gathering or simply looking to elevate your weekday meals, this salad is easy to prepare and can be made ahead of time, allowing you to spend more time enjoying the company of friends and family. With just a little bit of preparation, you will have a beautiful and healthy dish that not only looks amazing but also caters to a variety of dietary preferences. Dive into this refreshing Chayote and Hearts-of-Palm Salad and discover your new favorite way to celebrate fresh produce!

Ingredients

  • large rib celery thinly sliced
  • pound chayotes (also called mirlitons; 4 medium)
  • 0.3 cup flat-leaf parsley leaves fresh
  • 0.3 cup cilantro leaves fresh
  •  garlic clove 
  • 28 ounce hearts of palm rinsed drained well canned (not salad-cut)
  • 0.3 cup juice of lime fresh
  • 0.3 cup olive oil extra-virgin
  • 0.8 teaspoon salt 
  • 0.3 cup onion white finely chopped

Equipment

  • bowl
  • knife
  • whisk
  • pot
  • colander
  • peeler

Directions

  1. Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife.
  2. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
  3. Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon.
  4. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
  5. Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes.
  6. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
  7. Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.
  8. Salad, without herbs, can be made 3 hours ahead and chilled, covered. Bring to room temperature and stir in herbs before serving.

Nutrition Facts

Calories201kcal
Protein7.35%
Fat30.98%
Carbs61.67%

Properties

Glycemic Index
19.13
Glycemic Load
0.16
Inflammation Score
-6
Nutrition Score
17.235652260158%

Flavonoids

Eriodictyol
0.17mg
Hesperetin
0.68mg
Naringenin
0.03mg
Apigenin
5.4mg
Luteolin
0.04mg
Isorhamnetin
0.25mg
Kaempferol
0.07mg
Myricetin
0.38mg
Quercetin
1.33mg

Nutrients percent of daily need

Calories:200.82kcal
10.04%
Fat:7.13g
10.97%
Saturated Fat:1.02g
6.35%
Carbohydrates:31.94g
10.65%
Net Carbohydrates:28.3g
10.29%
Sugar:19.28g
21.42%
Cholesterol:0mg
0%
Sodium:236.55mg
10.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.81g
7.61%
Potassium:1968.59mg
56.25%
Vitamin K:51.41µg
48.96%
Vitamin B6:0.91mg
45.33%
Copper:0.79mg
39.43%
Folate:135.19µg
33.8%
Zinc:4.59mg
30.59%
Vitamin C:22.89mg
27.75%
Phosphorus:164.16mg
16.42%
Fiber:3.64g
14.56%
Vitamin B2:0.22mg
12.81%
Iron:2.29mg
12.72%
Manganese:0.24mg
11.77%
Vitamin E:1.65mg
11.03%
Vitamin B3:1.48mg
7.42%
Magnesium:26.14mg
6.54%
Vitamin A:316.85IU
6.34%
Vitamin B1:0.09mg
5.7%
Calcium:44.11mg
4.41%
Vitamin B5:0.31mg
3.14%
Selenium:1.02µg
1.45%
Source:Epicurious