Chayote, Mango & Apple Salad With Spicy Lime Dressing

Chayote, Mango, & Apple Salad is inspired by a favorite vegetable that is so underused: Chayote squash aka Buddha's hand, Bangaloru Kathrikai (eggplnt), mirliton, etc! With a balance of flavors, colors, and textures, Chayote, Mango, & Apple Salad is refreshing and delicious with any meal or brilliant as a starter. This is great in summer as well as autumn as there is an abundance of fruits and veggies available. Pomegranate arils make a very tasty and pretty addition.

Chayote, Mango & Apple Salad

Chayotes are quite inexpensive and economical; even their seeds are edible and delicious. Mild, sweet flavored, crispy, and juicy, it is delicious cooked as well as in salads! For cooked chayote dishes, check out Touffee, Molakutal, Sambar, Aviyal, Olan, etc. The young and tender ones are particularly fab in salads. Enjoy getting to know this lovely veggie if you haven't already!

Notes:

If you like a spicy salad, use the Thai chile, serrano with the core, or increase the chiles. For a mild salad, use a half or whole cored serrano chile.

If you have purchased cashews already roasted, toss them in a skillet and toast until slightly more golden; the well toasted cashews have an amazing flavor.

If the chayote is very tender and young, it is not necessary to peel; but the skin on more mature chayotes need peeling as they are a bit tough.

Try the various types of crisp pears or plums instead of apples for a delicious variation. Other vegetables that work equally well are green papaya, jicama, kholrabi, cucumbers and/or other crispy crunchy veggies.

Serves 4-6

INGREDIENTS:

1 Chayote, peeled 

1 large firm Mango, peeled
1 medium Crisp Red Apple

1 medium ripe Tomato, cut into wedges

1-2 green Onions, thinly sliced diagonally

1 small Carrot, julienned 

A little Salt
1 small Red Onion, sliced thinly into rings
a few Cilantro leaves for garnish

Dressing:
1-2 cloves Garlic

1 green Thai Chile OR 1 Serrano Chile
a generous pinch of Salt

1 Tbsp Jaggery (Indian brown sugar)

1 handful Cashews, roasted (about 1/2 cup)

1 large fresh Lime,  juiced - divided

METHOD:

Cut the chayote, remaining mango and apple into bite-size cubes, combine in a large bowl and toss with a pinch of salt and 1 tsp of the lime juice.

If you wish you can reserve some of the mango and apple pieces to garnish or decorate the salad. Mix the apple slices with a pinch of salt and a tiny squeeze of the lime juice (about 1 tsp).

Make the dressing: Carefully mash garlic and chiles with the salt into a coarse paste using the mortar and pestle. Avoid getting splattered with the juices. Add jaggery and mash until it is incorporated and dissolves. Add  about 3-4 Tablespoons of the lime juice and mix well. Pour over the chayote mixture.

Add the tomato to the mortar and crush lightly with the pestle to release the juices. Add to chayote mixture.

Tip in carrots and the green onions; gently but thoroughly mix well until combined. Taste and adjust salt and lime.

Arrange the reserved apple and mango pieces attractively on a serving platter. Pile the salad on top, Sprinkle cashews, cilantro leaves, and a few rings of the red onion on top.

Serve immediately or reserve the mixed salad and slices on platter separately for up to 30 minutes in the fridge. Just before serving, arrange the mixed salad on platter with the sliced fruit.

Enjoy!

Chayote, Mango & Apple Salad