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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: Low carb, Mexican, Vegan
Keyword: blackberry desserts, chayote recipes
Servings: 4 servings
Calories: 165kcal
- 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
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.
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.
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
Serving: 1serving | Calories: 165kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Fiber: 3g