Chayote Fennel Salad Recipe

Name: Chayote Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 Fennel Bulb; 2 Chayotes; 6 Carrots; 1 bunch Cilantro; Dressing; 1 Lemon; 2 tablespoons Olive Oil; 2 tablespoons Balsamic Vinegar; 2 teaspoons Ginger; Salt

Servings: persons

Salad
1 Fennel Bulb
2 Chayotes
6 Carrots
1 bunch Cilantro
Dressing
1 Lemon
2 tablespoons Olive Oil
2 tablespoons Balsamic Vinegar
2 teaspoons Ginger
Salt

1
["Wash fennel, carrots, and cilantro.", "Remove core from fennel and chop bulb into thin slices. Rip 1/5 of fennel fronds in pieces for garnish. Discard rest of fennel.", "Chop the carrot(s) into as thinly sliced disks as possible. Add to fennel slices.", "Skin chayote and cut in half lengthwise. Remove seeds. Boil chayote pieces in lightly salted water, until extremely soft, as if it could be mashed or almost fall apart (approx. 20-30 minutes). Strain and allow to cool (should be either cold or warm, not hot).", "Mix saved ingredients in salad bowl, except fennel fronds", "To Make Dressing:
2
In small bowl whisk together salt, oil, lemon juice, and balsamic vinaigrette. Peel ginger. Mince ginger very finely. Add to dressing.", ".Dress salad. Top with fronds and with cilantro leaves for garnish."]

144

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: Salad, 1 Fennel Bulb, 2 Chayotes, 6 Carrots, and more.

Yes, Chayote Fennel 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 Fennel Salad

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