- Rating:
- Servings:
- 2 - 4
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 1 tablespoon Olive Oil
- 2 cups Chayote Squash peeled sliced and cut into thin strips
- 2 tablespoons Sherry Wine Vinegar
- 6 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Cilantro chopped
- 1/2 cup Fire Roasted Sweet Red Bell Peppers
- 1 South African Baby Pineapples chopped
Latin Spice Mix
- 2 tablespoons Cumin Seed
- 1 1/2 tablespoons Whole Black Peppercorn
- 2 teaspoons Coriander Seeds
- 1 tablespoon Sugar
- 3/4 teaspoon My Grinders Coarse Sea Salt
Directions
Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add Chayote and sauté just until crisp, about 1 to 2 minutes. Remove from pan and allow to cool completely. Combine Sherry Wine Vinegar and Latin Spice Mix in medium bowl. Gradually whisk in the olive oil. Mix in fresh cilantro. Season vinaigrette to taste with salt and pepper. Drain and chop the jarred peppers, add baby pineapple. Combine chayote and peppers in a bowl. Toss with enough vinaigrette to coat.
Note:
Can be made 1 day ahead. Cover; refrigerate.
Latin Spice Mix
Combine cumin, peppercorns and coriander in heavy medium skillet. Stir over medium heat until fragrant and toasted, about 5 minutes. Cool slightly. Finely grind toasted spices in a coffee grinder. Transfer to small bowl. Mix in sugar and salt.
