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Chayote Squash Salad with Parsley

With a taste similar to cucumber, chayote squash gives this salad a cool, refreshing flavor.

  • Servings: 6

Source: Martha Stewart Living, January 2004


  • 4 chayote squash (about 2 1/4 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley, plus leaves for garnish (optional)
  • Coarse salt and freshly ground pepper


  1. Quarter squash, and discard inner membranes. Cut each squash quarter lengthwise into four pieces, and transfer to a steamer basket.

  2. Bring 2 cups water to a boil in a large saucepan. Place basket in saucepan; reduce heat to low so that water simmers. Cover; steam squash until tender and translucent, about 30 minutes. Transfer to a medium bowl to cool. Toss with oil and parsley; season with salt and pepper. Chill until cold, 1 to 2 hours. Serve salad garnished with parsley leaves, if desired.

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