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Chayote Squash Salad (salada De Chuchu)

  • Yield: 4 to 6 servings


  • 1 quart water
  • 6 chayote squash, peeled, cores removed
  • 3 garlic cloves, crushed
  • 1 large onion, thinly sliced
  • One-half teaspoon salt
  • One-half teaspoon ground black pepper
  • 6 tablespoons chopped flat-leaf parsley
  • One-fourth cup olive oil
  • 5 tablespoons white vinegar


  • Bring the water to a boil in a deep pot. Add the chayote and boil for 10 minutes; do not overcook. Drain in a colander. Slice the squash and place in a salad bowl with garlic, onion, salt, pepper, parsley, oil and vinegar. Mix well and refrigerate before serving.