Chayote squash and arugula salad

  • Serves: 4


  • 1 large chayote squash or two small ones
  • ½ tablespoon olive oil
  • I red bell pepper cut into thin slices
  • 1 red onion cut into thin slices
  • ½ cup fresh cilantro
  • ½ fresh papaya cut into cubes (may be substituted for mango)
  • Salt and pepper to taste

For the dressing

  • Olive oil
  • Wine vinegar
  • 3 garlic cloves, smashed
  • Paprika to taste


  • Cutting board
  • Chef’s knife
  • Spoon
  • Medium saucepan
  • 2 mixing bowls
  • Tongs
  • Serving dish


  1. Peel and cut chayote squash like wedge fries. Cook in boiling water until al dente. Once cooked, transfer to ice water to stop cooking and refrigerate. While the chayote is boiling, combine garlic, cilantro, olive oil and vinegar in a mixing bowl and refrigerate. In a separate mixing bowl, combine papaya or mango, arugula, onion and red pepper. Add chayote and season everything with salt and pepper. Pour dressing over mixture and toss. Sprinkle with paprika.

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