Summer chayote salad: cool, crisp, and easy on a hot day

Some days call for food that is light and cool, and this salad delivers exactly that. A short steam, a simple dressing, an hour in the fridge, and it is ready. Having a few low-effort dishes like this one in your rotation makes good eating easier to sustain, especially on a tired day.

The star here may be new to you. Chayote is a mild, crisp squash relative, also called mirliton, vegetable pear, or chocho, with a faint cucumber-like sweetness. It is a cucurbit, not a nightshade, and a useful crunchy vegetable to have on hand. It brings vitamin C, folate, and fiber that supports a healthier gut community, all in a gentle package that sits easily in a sensitive system. The apple cider vinegar in the dressing is one of the approved vinegars and adds a clean tang.

These are whole, simple ingredients, and the dish rewards a little care in the plating. Slice the chayote thin so it looks delicate, scatter the scallions over the top, and let it be pretty. Before you eat, take a breath and slow down. Even a light meal lands better in a settled body.

Ingredients

• 1 large chayote (about 1/2 lb)
• 1 medium red onion
• 1/2 tsp sea salt
• 1 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• scallions, for garnish

Method

Peel and quarter the chayote, then slice it thin on a mandoline.

Steam the slices over about an inch of boiling water until fork tender, 10 to 15 minutes.

While the chayote steams, slice the red onion thin and toss it with the olive oil, apple cider vinegar, and salt.

Combine the steamed chayote with the dressed onion. Chill for 1 hour, then serve topped with sliced scallions.

*Adapted from asquirrelinthekitchen.com*