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Chayote-Orange Salsa

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
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 52kcal
Author Toni Dash


  • 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


  • Combine the diced chayote, tomatoes, and red onion in a large mixing bowl.
  • 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.
  • Zest ½ of the lemon over the bowl. Microplane the garlic into the salsa (if not available, dice the garlic).
  • 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 courtesy Santa Fe Cooking School


Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 3mg | Potassium: 249mg | Fiber: 3g | Sugar: 8g | Vitamin A: 535IU | Vitamin C: 59.2mg | Calcium: 39mg | Iron: 0.3mg