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

• ½ cup Fire Roasted Sweet Red Bell Peppers

• 1 South African Baby Pineapples, chopped

Latin Spice Mix

• 2 tablespoons Cumin Seed

• 1½ tablespoons Whole Black Peppercorn

• 2 teaspoons Coriander Seeds

• 1 tablespoon Sugar

• ¾ teaspoon Melissa's Spice Grinders, Coarse Sea Salt