• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexican Food Journal logo
  • Recipe Index
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About The Journal
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    You are here: Home / Salads / Chayote and Zucchini Squash Salad

    Chayote and Zucchini Squash Salad

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    Ensalada de Calabaza y Chayote

    This Chayote and zucchini squash salad is a favorite of our photographer’s family. It regularly appears on their lunchtime table.

    It is so simple to prepare with just a few ingredients. You may think it looks bland but don’t be fooled. Lime juice brings out the bright, full flavor of the vegetables.

    Chayote Zucchini Salad
    Chayote and Zucchini Squash Salad

    You only need 3 ingredients to prepare the salad: chayote, zucchini squash (calabacitas or calabaza). When you are purchasing the chayote, choose the spineless variety for this dish.

    Chayote Zucchini Salad Ingredients
    Just a few ingredients: chayote, zucchini squash, and lime.

    How to Prepare

    Chayote Halved
    Slice the chayotes in half.

    Slice the chayotes in half lengthwise. Don’t peel them.

    Chayote in Cooking Water
    Put the chayotes in a pot and cover with 3 inches of water.

    Put the chayote in a large pot and cover with 3 inches of cold water.

    Chayote in Covered Pot
    Cover and bring to a boil then reduce the heat. Cook for 5 minutes.

    Cover the pot and bring to a boil. Reduce to a simmer and cook the chayotes for 5 minutes.

    Sliced Zucchini
    Cut the zucchini into spears.

    While the chayote is cooking, remove the ends of the zucchini squash and slice into spears.

    Chayote and Zucchini in Pot
    Add the zucchini to the pot with the pot chayote.

    Add the zucchini squash to the simmering chayote. Cover and cook for 5 more minutes until the vegetables are soft but not mushy. You want them to hold their shape when you serve them.

    Zucchini Chayote in Covered Pot
    Cover and cook for 5 minutes.

    Remove the vegetables from the pan. When the chayotes are cool enough to handle, use a spoon to remove the hard pithy center. Discard the centers.

    Remove Hard Center Chayote
    Remove the tough centers from the chayotes.

    Chop the chayote into 1″ pieces.

    Chopped Chayote
    Chop the chayote.

    Arrange the vegetables on a serving plate sprinkle with lime juice and salt. Serve warm or at room temperature. Don’t serve this salad chilled. It makes the flavors taste flat.

    Chayote and Zucchini Salad
    Arrange vegetables on a serving plate.
    Chayote Zucchini Salad
    Print Pin
    5 from 1 vote

    Chayote and Zucchini Squash Salad

    Chayote and zucchini squash salad recipe – simple to prepare with just a few ingredients. Lime juice brings out the bright, full flavor of the vegetables. Serve as a side dish for the midday meal. or dinner. In Spanish, it is called, ensalada de calabaza y chayote.
    Course Salad
    Cuisine Mexican
    Keyword chayote, salad, vegan, vegetarian, zucchini
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 6
    Calories 39kcal
    Author Douglas Cullen

    Ingredients

    • 3 chayotes
    • 3 small zucchinis calabacitas
    • 3 limes
    • 1 tsp. salt

    Instructions

    • Cut the chayotes in half lengthwise.
    • Put them in a large pot and cover with water.
    • Cover the pot and bring to a boil. Cook for 5 minutes.
    • Slice the zucchini into spears.
    • Add them to the pot with the chayote. Cover and cook for 5 more minutes.
    • Drain the vegetables.
    • Chop the chayote into 1" pieces.
    • Arrange the vegetables on a serving plate.
    • Sprinkle the vegetables with salt and the juice from the 3 limes.

    Nutrition

    Calories: 39kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 372mg | Fiber: 3g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 32.3mg | Calcium: 38mg | Iron: 0.8mg

    More Mexican Salads and Side Dishes

    • Beet Salad with Citrus Vinaigrette
    • Mexican Green Rice
    • Cactus Salad
    • Cucumber Salad
    • Spicy Tuna Salad
    • Spicy Pineapple Salad

    More Salads

    • Salpicon in Mixing Bowl
      Salpicón
    • Mexican Avocado Salad in Ceramic Serving Bowl
      Avocado Salad
    • Beet Salad Citrus Balsamic Vinaigrette Recipe
      Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
    • Mexican Fruit Salad with Tajin
      Spicy Mexican Fruit Salad

    Reader Interactions

    Comments

    1. Timaree says

      August 11, 2016 at 4:20 pm

      This will be fun to serve my vegan son to put a change of pace in the taco dinner he always asks for when he visits! Thanks for saying those smaller squash are zucchini. I sometimes need zucchini for a recipe and the stores don’t always have the kind I am used to but they always seem to have these and I wondered if they could be subbed. I have my answer!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    D. Cullen Profile Picture

    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

    More about me →


    Most Popular Recipes

    • Classic Salsa Verde
    • Bowl of Mexican Restaurant Style Salsa
      Restaurant Style Salsa
    • Bowl of Traditional Mexican Sopa de Fideo
      Traditional Sopa de Fideo
    • Bowl of Authentic Red Pozole
      Red Pork Pozole
    • Bowl of Chicken Tinga
      Chicken Tinga
    • Agua de Jamaica
    • Tres Leches Cake with Berries
      Tres Leches Cake
    • Beet Salad Citrus Balsamic Vinaigrette Recipe
      Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
    • Cheese Enchiladas with Red Enchilada Sauce
      Red Enchilada Sauce
    • Authentic Mole Poblano
      Mole Poblano

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2021 Mexico Publishing LLC