Salads
Christophene and Carrot Salad
Ingredients
- - 2 medium christophenes (chayote), peeled, deseeded and julienned
- - 1 large carrot, julienned
- - 2 spring onions, thinly sliced
- - 2 tbsp fresh lime juice
- - 1 tbsp olive oil
- - 1 tsp honey
- - Salt and black pepper, to taste
- - 1 tbsp chopped fresh coriander (cilantro), optional
Method
- Place the julienned christophene and carrot in a large bowl along with the spring onions.
- In a small bowl, whisk together the lime juice, olive oil, honey, salt and pepper.
- Pour the dressing over the vegetables and toss thoroughly to coat.
- Let the salad sit for 10 minutes at room temperature for the flavours to develop.
- Garnish with chopped coriander, if using, before serving.
Introduction: Christophene (chayote squash) grows well in the Caribbean climate and is valued for its mild, crisp flesh.
Cultural Background: Christophene (chayote squash) grows well in the Caribbean climate and is valued for its mild, crisp flesh. This light, refreshing raw salad is a common accompaniment to fish and grilled dishes in Anguillian homes, prized for its cooling crunch in the island’s warm climate.
Tips: Slice the vegetables as thinly and evenly as possible for the best texture and dressing absorption. Christophene can discolour once cut; toss with lime juice promptly to keep it fresh and bright.
Variations: Add thin apple slices for extra sweetness and crunch. Substitute honey with agave syrup for a fully vegan version.
Storage: Refrigerate in an airtight container for up to 1 day; best eaten fresh as it softens over time.
Reheating: Not applicable — this dish is served cold.
Nutrition: Calories: 70 kcal | Protein: 1 g | Carbohydrates: 11 g | Fat: 3 g | Fibre: 2 g | Sodium: 45 mg
FAQs:
Q: Can I substitute christophene with another vegetable? A: Yes, cucumber or jicama makes a reasonable substitute with a similar crisp texture. Q: Does this salad keep well for meal prep? A: It is best eaten within a day, as the vegetables release water and soften over time.
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