“An ancient vine bearing large, pear-shaped squash, the chayote was once enjoyed by Aztecs, Mayans, and other Indian tribes of the tropics. Delicious raw or cooked, they grow well only in warm climates” – José Santaella
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- 1/2 cup sliced almonds
- 3 chayote squash
- 2 tablespoons Kosher salt, or more to taste
- 3/4 cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 3 tablespoons chopped fresh cilantro
- Preheat the oven to 350°F.
- Spread the almonds out on a rimmed baking sheet and toast them in the oven until fragrant, about 6 minutes. Set aside to cool.
- Peel the chayotes, cut them in half, and scoop out the center pit and fibers with a spoon. Cut the chayote flesh into 1⁄2-inch cubes. Fill a saucepan about halfway with water and bring to a boil.
- Add the chayote and 1 tablespoon of the salt and cook for 10 minutes, or until the chayote is fork-tender. Fill a large bowl with ice water. Drain the chayote and immediately plunge into the ice water to stop the cooking. Drain again and put in a bowl.
- Toss the cooked chayote with the remaining 1 tablespoon salt and let stand for about 15 minutes, stirring occasionally, to help pull additional water out of the chayote. Drain again, spread the chayote pieces on a few paper towels, and let drain for a few minutes.
- Transfer to a large bowl and add the oil, vinegar, cilantro, and toasted almonds. Add salt to taste, cover, and refrigerate for up to 1 hour. Serve chilled.