Chayote Squash Salad with Parsley

Name: Chayote Squash Salad with Parsley
Yield: 6 servings
Ingredients: 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

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

Source: Martha Stewart Living, January 2004

Servings

Ingredients

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

Directions

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.