Crisp salad with chayote and orange

Chayote fruit are grown in warmer climates such as Mexico. They are mild in flavour with a crisp texture. Canola oil lets the vinaigrette’s lively taste come to the forefront.

150 cal Serves 4
Prep time 0h 10m
Cook time
Total time 0h 10m
Bowl of spinach with orange segments, red peppers, onion in wooden bowl with vinaigrette in background

Ingredients

Directions

  1. Step 1

    In small bowl, whisk together canola oil, orange juice, vinegar, sesame oil, honey, orange zest, ginger, mustard and pepper. Set aside.
  2. Step 2

    In large bowl, mix chayote, spinach, bell pepper, orange segments and onion.
  3. Step 3

    Pour vinaigrette over salad, toss and serve.

Tips

  • May substitute chayote with Asian pear or green apple.

Nutritional Information

Per serving (1 portion)

Calories
150
Protein
2 g
Sodium
55 mg
Potassium
350 mg
Total fat
7 g
Saturated fat
0.5 g
Cholesterol
0 mg
Carbonhydrates
23 g
Fibre
5 g
Sugars
16 g
Added sugars
3.5 g