Cilantro, Lime, Avocado and Chayote Salad


  • 1/4 cup (59 ml) chayote , boiled and peeled
  • 1 cup (225 ml) Cauliflower Rice
  • 1/2 cup (120 ml) avocado, deseeded and chopped
  • 1 lime, juiced
  • 1 tablespoon (15 ml) cilantro/coriander, chopped
  • salt to taste


Boil the chayote in a saucepan with a lid on, with enough water to cover, on medium-high heat, until soft- approximately 20-30 minutes. While the chayote is cooking, cut avocado and deseed. Chop the avocado. Toss cauliflower rice with the lime juice and cilantro. Add the avocado. Salt to taste. When the chayote is soft, remove from the pan and let cool. Peel exterior skin with a peeler. Cut the chayote in half and remove the seed and its seed shell from the interior. Chop chayote, add to the salad, mix well. Chill in the fridge until cool. Enjoy!

Base recipe yields 2 servings of 5.6 oz/ 158 g a piece.

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About This Recipe

A unique and refreshing salad that benefits from the fresh Mexican palette. Buen provecho!

Recipe Macros per Serving

Protein: 2.6 gram(s)

Carbs: 10.2 gram(s)

Fiber: 5.4 gram(s)

Fat: 7.7 gram(s)

Calories: 107

Net Carbs: 4.8 gram(s)