Recipe: Chayote Salad with Lime Dressing

Recipes using McCormick Red Pepper, Crushed

• Two 6 oz chayotes
• 4 tbsp fresh lime juice
• 2 tbsp canola or olive oil
• 1 small clove of garlic, minced
• 1/2 tsp crushed red peppers
• 1/4 tsp sea salt
• 2 tsp chopped fresh cilantro
• Spinach leaves or Romaine lettuce
• One large tomato, sliced

1. Cut chayotes in half and scoop out seed.
2. Place cut side down on an 8" square baking dish.
3. Cover with plastic wrap.
4. Microwave on high for 8 to 10 minutes or until slightly soft.
5. Immediately cover with cold water and let stand for 5 minutes.
6. In a glass bowl combine lime juice, oil, garlic, crushed red pepper, sea salt, and cilantro.
7. Peel squash and cut into lengthwise slices; add squash to the dressing and stir to coat; refrigerate 1 to 2 hours.
8. To serve arrange spinach leaves on 4 salad plates.
9. Add tomato slices and top with chayote.
10. Pour any remaining marinade over top.