Chayote salad


  • 1 chayote
  • 1 medium tomato , chopped
  • 1 tablespoon (15 ml) cebollitas, chopped
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1/2 teaspoon (2 ml) Dijon mustard
  • 1/4 teaspoon (1 ml) ground anise
  • 1 tablespoon (15 ml) fresh cilantro, chopped


Boil the chayote in a sauce pan, covered in water, on medium-high heat for 15-20 minutes, or until soft. Remove from water, and cool. Peel all skin from the chayote, and cut out the seed and its casing from the middle of the chayote. Chop the chayote. Chop the tomato, and the cebollitas as well. Set aside. Combine the olive oil, apple cider vinegar, Dijon mustard, and ground anise in a bowl, and mix well. Pour the dressing over the chayote mixture, and combine well. Top with chopped cilantro. The salad can be served at room temperature, or chilled. Buen provecho!

Base recipe yield two servings of 4.6 oz/ 130.4g a piece.

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About This Recipe

Chayote is a fruit native to Mesoamerica that is low enough in carbs to be included moderately in low-carb recipes. This salad highlights the cucumber/squash consistency of chayote, with a bright flavor from the apple cider vinegar and the authentic flavor of anise. The cebollitas can be replaced with shallots or other subtle onions. Ground star anise or ground fennel seed could be replacements for the anise in this recipe for a similar licorice flavor. Enjoy!

Recipe Macros per Serving

Protein: 1 gram(s)

Carbs: 5.6 gram(s)

Fiber: 2.1 gram(s)

Fat: 7 gram(s)

Calories: 89.4

Net Carbs: 3.5 gram(s)