Saint Lucian Christophene Salad
The Quirky Foodster Team
Ingredients
- Christophene (chayote squash), peeled, seeded and thinly sliced or julienned — 3
- Carrot, julienned — 1
- Red onion, thinly sliced — 1/2
- Fresh lime juice — 2 tbsp
- Olive oil — 1 tbsp
- Fresh cilantro, chopped Salt and black pepper, to taste — 1 tbsp
Method
- Combine the sliced christophene, carrot and red onion in a bowl.
- Whisk together lime juice, olive oil, salt and pepper.
- Pour the dressing over the vegetables and toss well.
- Let sit for 10 minutes to soften slightly and absorb the dressing.
- Sprinkle with cilantro before serving.
Introduction: A crisp, refreshing raw salad of thinly sliced christophene in a citrus dressing.
Cultural Background: Raw christophene has a mild, cucumber-like crunch that makes it ideal for a light salad, a cooling counterpart to Saint Lucia’s richer, spiced main dishes.
Tips: Slice the christophene as thinly as possible for the best texture. Salt lightly and let sit before dressing if you prefer a softer bite.
Variations: Add thin slices of scotch bonnet for heat; swap cilantro for parsley for a milder herb note.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 70 kcal, 1 g protein, 10 g carbohydrate, 4 g fat per serving.
FAQs:
Q: Does christophene need to be peeled?
A: Yes, the skin can be tough and is typically peeled before use.
Q: Can this be made ahead?
A: Yes, though it is best eaten within a day or two for maximum crunch.
- Christophene (chayote squash), peeled, seeded and thinly sliced or julienned — 3
- Carrot, julienned — 1
- Red onion, thinly sliced — 1/2
- Fresh lime juice — 2 tbsp
- Olive oil — 1 tbsp
- Fresh cilantro, chopped Salt and black pepper, to taste — 1 tbsp
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