Recipes from Mexico :: Mexican Salads and Dressings
2 lbs. chayotes 1/3 c. olive oil 2 tsp. finely chopped cilantro 2 Tbsp. white wine vinegar Salt and pepper 1 avocado 3 1/2 oz. mozzarella cheese, cut into strips 8 green olives, sliced Peel chayotes, halve, discard seeds and chop. Steam over boiling, salted water about 20 mins. or until tender. Cool. In a jar with a tight-fitting lid, shake together olive oil, cilantro, vinegar, salt and pepper. Cut avocado in half lengthwise, discard seed and slice into a serving bowl. Immediately toss with the olive oil dressing. Toss in chayotes, cheese and olives. Serves 4.
|
