3 small chayotes
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (25 mL) lime juice
1/2 small clove garlic, finely grated
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) chopped fresh cilantro
In saucepan of boiling salted water, boil chayotes until tender-crisp, about 5 minutes. Drain and chill under cold water; drain well. Slice thinly; pat dry with paper towels.
In large bowl, whisk together oil, lime juice, garlic, salt and pepper. Add chayote and cilantro; toss.
Zucchini Salad: Instead of the chayote, use 3 small untrimmed zucchini (1 lb/450 g); simmer, whole, until tender-crisp, about 7 minutes.