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Chayote-Orange Salsa recipe - BoulderLocavore.com

Chayote-Orange Salsa

This delicious salsa is light and citrusy, a fresh option for the heat of summer...or any day really.
Course Appetizer
Cuisine American
Keyword chayote orange salsa, homemade salsa
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 52 kcal
Author Toni Dash

Ingredients

  • 1 large Chayote , finely diced (it does not need to be peeled or pitted unless the peel is thick)
  • 2 Roma Tomatoes , finely diced
  • 2 Oranges
  • 1 Lemon
  • 1 garlic clove
  • ½ Red Onion , diced
  • 1-2 Serrano Chilies , destemmed, seeded and diced
  • 1/3 cup fresh Cilantro , coarsely chopped
  • ½ teaspoon ground Coriander
  • White Balsamic Vinegar to taste
  • Olive Oil to taste
  • Salt and Pepper to taste

Instructions

  1. Combine the diced chayote, tomatoes, and red onion in a large mixing bowl.
  2. Zest one orange over the bowl. “Supreme’ both oranges (see link; peel both oranges with a knife leaving the exposed fruit without the outer membrane when hand peeled and cut them into wedges); then finely chop the wedges and add them to the bowl.
  3. Zest ½ of the lemon over the bowl. Microplane the garlic into the salsa (if not available, dice the garlic).
  4. Add the red onion, chilies, cilantro, coriander and blend well. Add additional lemon juice, or the vinegar, olive oil and/or salt and pepper to season.

Recipe Notes

Recipe courtesy Santa Fe Cooking School

Nutrition Facts
Chayote-Orange Salsa
Amount Per Serving
Calories 52
% Daily Value*
Sodium 3mg0%
Potassium 249mg7%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 8g9%
Protein 1g2%
Vitamin A 535IU11%
Vitamin C 59.2mg72%
Calcium 39mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.