This easy summer salad, which is inspired by similar salads served in Guadeloupe, features the squash that is called christophine in Guadeloupe, chayote in Mexico and parts of the U.S., chocho in Jamaica, xuxu in Brazil and mirliton in New Orleans. It makes a refreshing foil to Caribbean curries and other spicy dishes. Read more about this recipe here., August 2021


Credit: Andrea Mathis

Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Using the large holes of a box grater, grate chayote. Place the grated chayote in a clean cotton towel (not terry cloth) and squeeze tightly to release excess liquid. Transfer the chayote to a medium bowl. Whisk vinegar, oil, mustard and anchovy paste in a small bowl. Pour the vinaigrette over the chayote; toss well to combine. Set aside to marinate for 10 minutes.

  • Arrange lettuce leaves on a medium platter. Top with the marinated chayote and garnish with bell pepper. Serve immediately.


Chayote squash are small, pear-shaped squash with a mild, sweet taste. To peel and seed them, cut a thin slice off each end and use a vegetable peeler to remove the thin skin. With a sharp knife, quarter the squash, then slice off the white center and the seed.

Nutrition Facts

1/2 cup
143 calories; fat 14g; sodium 40mg; carbohydrates 5g; dietary fiber 2g; protein 1g; sugars 2g; saturated fat 2g; vitamin a iu 197IU; potassium 144mg.