Avocado and Chayote Salad with Cilantro-Lime Vinaigrette
2 chayote squash
peeled, seeded and sliced 1/8" thick on mandoline
1 red onion
sliced very thin on mandoline
2 heirloom tomatoes or 1 pint cherry tomatoes
sliced or halved
Salt and pepper
to taste
2 butter lettuce
washed and cut into 1” pieces
2 avocado
peeled, seeded and diced
1 watermelon radish
peeled and sliced thin on mandoline
1 scallion
rough chopped
1/4 tsp ground coriander
1/4 bunch cilantro
rough chopped
1 Tbsp honey
1 cup extra-virgin olive oil
7/24 cup lime juice
1/4 cup apple cider vinegar
2 cloves garlic
Salt and pepper
to taste
For the Salad
Toss chayote, red onion, and tomato with some vinaigrette, season with salt and pepper, and set aside.
In separate bowl, toss butter lettuce with vinaigrette, season with salt and pepper, put in serving bowl.
Top dressed butter lettuce with the dressed chayote-tomato mix. Lay sliced avocado and sliced radishes around the top.
For the Vinaigrette
Combine everything except oil in blender and blend until smooth. Turn blender on low, and drizzle oil in until emulsified. Season with salt and pepper to taste.
Substitute honey with maple syrup, brown rice syrup or agave nectar for vegan version.