Chayote And Rice Salad Recipe

Name: Chayote And Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. cooked rice; 1/2 green pepper, chopped; 2 cloves garlic; 1/4 c. oil; juice extracted from 2 limes; 1/2 tsp. salt; 1 small red pepper, quartered; 1 ripe tomato, quartered; 1 small red onion; 1/4 c. fresh cilantro leaves; 1 avocado, cubed; 1 Chayote, peeled, pitted and boiled

Servings: persons

2 c. cooked rice
1/2 green pepper, chopped
2 cloves garlic
1/4 c. oil
juice extracted from 2 limes
1/2 tsp. salt
1 small red pepper, quartered
1 ripe tomato, quartered
1 small red onion
1/4 c. fresh cilantro leaves
1 avocado, cubed
1 Chayote, peeled, pitted and boiled

1
Place in a blender the green pepper, garlic, oil, lime juice and salt.
2
Chop them at high speed, then add red pepper, tomato, onion and cilantro.
3
Chop coarsely for 10 seconds.
4
In a medium bowl mix together rice and blender mixture.
5
Stir in some sliced blanched almonds, if desired.
6
Cut Chayote into small pieces. Carefully stir it in to keep pieces whole.
7
Put mixture in a Tupperware mold and refrigerate overnight.
8
Serve at room temperature on a serving plate with green aspic and avocado in the middle and a cherry tomato on top.
9
Delicious.

810

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. cooked rice, 1/2 green pepper, chopped, 2 cloves garlic, 1/4 c. oil, and more.

Yes, Chayote And Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chayote And Rice Salad

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