CHO CHO AND Jicama Salad
- 20m Prep Time
- 5m Cook Time
- 30m Ready In
A refreshing salad featuring blanched chayote squash and crunchy jicama tossed in a tangy cumin vinaigrette with Spanish olives, fresh herbs, and arugula. Topped with toasted pepitas for added texture.
Ingredients
- 473 ml chayote squash peeled and cubed (in 1-inch cubes—about 2 small chayote)
- 237 ml jicama peeled, halved, and sliced (in ⅛-inch slices)
- 59.1 ml Cumin Vinaigrette divided
- sea salt pinch
- 59.1 ml fresh cilantro leaves
- 59.1 ml fresh mint leaves
- 59.1 ml Toasted Pepitas divided
- 59.1 ml red onion shaved (paper thin)
- 473 ml wild arugula
- 59.1 ml green Spanish olives sliced
- freshly cracked black pepper
- 454 g mixed washed greens such as arugula, baby kale, baby gems, and red leaf
- Hoja santa leaves stems removed and torn
- fresh mint leaves torn
- fresh cilantro leaves
- fresh purple basil leaves
- Sunflower sprouts
- 59.1 ml red onion shaved
- 1 English cucumber peeled, seeded, and sliced
- 59.1 ml toasted salted guara almonds divided
- 59.1 ml Papaya Vinaigrette
- sea salt
- freshly cracked black pepper
- farmers cheese crumbled (optional)
Nutrition (per serving, estimated)
Estimated based off 8 of 24 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.5 mg
- Iron: 1.31 mg
- Magnesium: 26.2 mg
- Phosphorus: 30.8 mg
- Potassium: 240 mg
- Zinc: 0.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml fresh cilantro leaves
- 59.1 ml fresh mint leaves
- 473 ml wild arugula
- freshly cracked black pepper
- 454 g mixed washed greens such as arugula, baby kale, baby gems, and red leaf
- fresh cilantro leaves
- fresh purple basil leaves
- Sunflower sprouts
- 59.1 ml Papaya Vinaigrette
- sea salt
- freshly cracked black pepper
Prepare
- 473 ml chayote squash, peeled and cubed (in 1-inch cubes—about 2 small chayote)
- 237 ml jicama, peeled, halved, and sliced (in ⅛-inch slices)
- 59.1 ml Cumin Vinaigrette, divided
- sea salt, pinch
- 59.1 ml Toasted Pepitas, divided
- 59.1 ml red onion, shaved (paper thin)
- Slice 59.1 ml green Spanish olives
- Hoja santa leaves, stems removed and torn
- fresh mint leaves, torn
- 59.1 ml red onion, shaved
- 1 English cucumber, peeled, seeded, and sliced
- 59.1 ml toasted salted guara almonds, divided
- farmers cheese, crumbled (optional)
Let's Cook
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Step 1.
Bring a pot of generously salted water to a boil over medium-high heat. Prepare a bowl of ice water and line a baking sheet with a rack.
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Step 2.
Add the cubed chayote to the boiling water and boil for 2 to 3 minutes, until just tender but still firm. Do not overcook.
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Step 3.
Using a slotted spoon, transfer the blanched chayote to the ice bath. Dunk it quickly in and out of the ice water twice, then place the squash on the prepared baking sheet rack to cool and drain excess water.
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Step 4.
In a wooden salad bowl, toss the cooled chayote with the sliced jicama and 2 tablespoons of Cumin Vinaigrette. Add a pinch of sea salt and let marinate for 5 to 10 minutes.
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Step 5.
While the squash and jicama marinate, prepare the remaining ingredients: measure out cilantro leaves, mint leaves, half of the toasted pepitas, shaved red onion, wild arugula, and sliced green olives.
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Step 6.
Add the cilantro, mint, half of the pepitas, red onion, arugula, and olives to the bowl with the marinated squash and jicama. Add the remaining 2 tablespoons of Cumin Vinaigrette and gently mix until combined.
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Step 7.
Sprinkle the remaining pepitas over the salad and finish with freshly cracked black pepper to taste. Serve immediately.