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.
