Avocado and Chayote Salad with Cilantro-Lime Vinaigrette

added by hog

10 servings

ingredients

2 chayote squash

peeled, seeded and sliced 1/8" thick on mandoline

1 red onion

sliced very thin on mandoline

2 heirloom tomatoes or 1 pint cherry tomatoes

sliced or halved

Salt and pepper

to taste

2 butter lettuce

washed and cut into 1” pieces

2 avocado

peeled, seeded and diced

1 watermelon radish

peeled and sliced thin on mandoline

1 scallion

rough chopped

1/4 tsp ground coriander

1/4 bunch cilantro

rough chopped

1 Tbsp honey

1 cup extra-virgin olive oil

7/24 cup lime juice

1/4 cup apple cider vinegar

2 cloves garlic

Salt and pepper

to taste

cookware

	For the Salad
1	Toss chayote, red onion, and tomato with some vinaigrette, season with salt and pepper, and set aside.
2	In separate bowl, toss butter lettuce with vinaigrette, season with salt and pepper, put in serving bowl.
3	Top dressed butter lettuce with the dressed chayote-tomato mix. Lay sliced avocado and sliced radishes around the top.
	For the Vinaigrette
4	Combine everything except oil in blender and blend until smooth. Turn blender on low, and drizzle oil in until emulsified. Season with salt and pepper to taste.

notes

Substitute honey with maple syrup, brown rice syrup or agave nectar for vegan version.