Chayote-Orange Salad

1. 1

   Cut the squash in half lengthwise then scoop out the seed with a spoon.

2. 2

   Cut the squash into 1/4-inch slices.

3. 3

   In a medium pot, cook the squash in boiling salted water until just tender, about 8 minutes.

4. 4

   Drain and let cool.

5. 5

   Zest 1 orange and place the zest in a salad bowl.

6. 6

   Using a sharp knife, peel the oranges, removing all of the bitter white pith.

7. 7

   Working over a bowl, cut in between the membranes to release the sections.

8. 8

   Squeeze the juice from the membranes into the bowl and discard.

9. 9

   Stir in the cilantro, olive oil, vinegar, 1 teaspoon of salt and 1/2 teaspoon of pepper.

10. 10

    Toss the cooled chayote and arugula with the fruit and dressing.

11. 11

    Season with salt and pepper to taste, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.