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This recipe is modeled after VT Editor in Chief Michele Crockett’s favorite salad at the recently closed El Monte Grill and Lounge in Fort Collins, Colo. Cubes of chayote are roasted until crisp, then added to a hearty salad with a jalapeño-laced dressing. Roasted Chayotes 3 2

medium chayotes (10–12 oz. each), pits removed, cut into 1-inch cubes Tbs. olive oil

Dressing 1 ¼ 3 2 ½ 1 ½ ½

cup cilantro leaves cup lime juice Tbs. vegetable oil Tbs. olive oil jalapeño chile, seeded and chopped tsp. ground cumin tsp. agave nectar, optional tsp. salt

Salad 4 1 1 1 ½ 8 ½ ½

cups baby arugula or baby spinach cup frozen, thawed edamame, or fava or lima beans avocado, diced (1 cup) cup halved cherry tomatoes small red onion, thinly sliced (½ cup) radishes, thinly sliced (½ cup) cup crumbled Cotija cheese, optional cup roasted, salted pepitas, optional

1 To make Roasted Chayotes: Preheat oven to 425˚F. Line baking sheet with parchment paper, or coat with cooking spray.


Toss chayotes with olive oil on prepared baking sheet. Roast 20 to 25 minutes, or until edges are browned, turning once or twice.

3 To make Dressing: Blend all ingredients in mini food processor or in jar with handheld blender until smooth.

4 Toss Roasted Chayotes with 1 tsp. Dressing in bowl. 5 To assemble Salad: Toss arugula with 2 Tbs. Dressing, and place in bowl Skip the cheese and instead double up on avocado or pepitas.

or divide among serving plates. Top with warm chayote, edamame, avocado, cherry tomatoes, red onion, and radishes. Sprinkle with Cotija and pepitas, if using. Serve remaining Dressing on the side for drizzling, if desired. PER SERVING 265 CAL; 6 G PROT; 19 G TOTAL FAT (3 G SAT FAT); 23 G CARB; 0 MG CHOL; 101 MG SOD; 10 G FIBER; 7 G SUGARS

74 MARCH 2016

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