Chayote and Grilled Corn Salad with Tomatillo Vinaigrette
This is among those salads that are even better the following day, making it an ideal picnic item.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Blender
- Grill
- Tongs
- Aluminum foil
- Peeler
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Serving bowl
- Baking sheet
- Oven
Ingredients
- 1 chayote squash
- 4 small tomatillos (dry skin removed, washed)
- 2 ears fresh white corn (to yield 2 1/2 cups kernels)
- 2 stalks celery (cut into 3/8-inch cubes)
- 1 small red onion (finely diced)
- 1 large avocado (cut into 1/5-inch cubes)
- 1 bunch cilantro (stems and leaves chopped separately)
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic
- 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- 1-2 serrano chiles, seeded ((optional))
- 5 ounces baby romaine leaves (optional)
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