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Grilled Chayote Zucchini Salad

Healthy chayote zucchini, or squash, is grilled until tender. Then it’s tossed with a fresh citrus dressing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: Low carb, Mexican, Vegan
Keyword: blackberry desserts, chayote recipes
Servings: 4 servings
Calories: 165kcal

Ingredients

  • 3 medium zucchini
  • 2 medium chayote
  • 2 tablespoons avocado oil

Salad Dressing

  • 2 tablespoons avocado oil
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon red chili flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Peel the chayote and slice them lengthways about ¼ inch thick.
  • Place the chayote slices in boiling water and blanch them for about 5 minutes until slightly soft. Drain them and dry them.
  • Trim the top and bottom of the zucchini and slice them lengthways about ¼ inch thick.
  • In a large mixing bowl, add the zucchini and chayote and toss in the avocado oil
  • Heat the grill on a medium heat or use a griddle pan and cook the zucchini and chayote slices for a few minutes each side until you have golden grill marks.

Make the Dressing

  • In a small bowl, add all the dressing ingredients and lightly whisk until combined.

Assemble

  • Place the grilled chayote and zucchini on a serving plate.
  • Drizzle the dressing over the vegetables.
  • Serve with chopped fresh cilantro (optional) or parsley.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Fiber: 3g