Chayote fruit are grown in warmer climates such as Mexico. They are mild in flavour with a crisp texture.

Tips

  • You can substitute chayote with an Asian pear or a green apple.
Makes 4 servings
Cooking time: N/A

Ingredients

Vinaigrette 

  • 1 1/2 Tbsp canola oil 20 mL
  • 1 Tbsp orange juice 15 mL
  • 1 Tbsp white wine vinegar 15 mL
  • 1 tsp sesame oil 5 mL
  • 1 Tbsp honey 15 mL
  • 1 Tbsp orange zest 15 mL
  • 1 1/2 Tbsp finely grated fresh ginger 20 mL
  • 1 tsp Dijon mustard 5 mL
  • 1/4 tsp ground pepper 1 mL

Salad

  • 1 large chayote, unpeeled, cut into thin strips*
  • 2 cups spinach 500 mL
  • 1 red bell pepper, seeds removed, cut into strips
  • 2 oranges, peeled and cut into segments
  • 1/4 small red onion, finely chopped

Instructions

  1. In small bowl, whisk together canola oil, orange juice, vinegar, sesame oil, honey, orange zest, ginger, mustard and pepper. Set aside.
  2. In large bowl, mix chayote, spinach, bell pepper, orange segments and onion.
  3. Pour vinaigrette over salad, toss and serve.

Notes

Serving size: 1 1/4 cup (300 mL)

Recipe courtesy of canolainfo.org, featured in the Canadian Diabetes Association’s 2014 Healthy Living Calendar. To download the latest recipes, visit diabetes.ca/calendar.

Nutritional Information

Per Serving
Calories 150
Total Fat 7 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Carbohydrates 23 g
Fibre 5 g
Sugars 16 g
Protein 2 g
Sodium 55 mg
Potassium 350 mg
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