Chayote Salad (Salada de Xuxu)
By Chef Jessica Harris


2 Chayote Squash peeled seeded and cut into pieces
2 cups Water
1 clove Organic Garlic sliced
Salt and Fresh Ground Black Pepper
1 Hard Boiled Eggs shelled and chopped
1/4 cup Basil Vinaigrette
1 tablespoon Organic Parsley minced

Basil Vinaigrette
Olive oil
Red wine vinegar

Place the chayote pieces in a medium-sized saucepan with the water, garlic, salt, and pepper and cook for about 5 minutes, or until fork tender.

Drain and place in a glass salad bowl.

Cover with plastic wrap and chill in the refrigerator for 1 hour.

Add the chopped egg to the basil vinaigrette, pour over the chayote, sprinkle with the fresh parsley, and serve.