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Salad
2 servings
1 hour 10 minutes
5 minutes
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 egg, shelled and chopped
1/4 cup basil vinaigrette
1 tablespoon organic parsley, minced
Olive oil
Red wine vinegar
Basil
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.
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