Directions:
- Mince garlic and mash into a paste with 1/2 teaspoon salt using the side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add the onion and toss to coat.
- Halve the chayotes lengthwise, then peel them with a vegetable peeler and scoop out the pits with a spoon. Cut the chayotes crosswise into 1/3-inch-thick slices, then halve the slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
- Cook the chayotes in a 4 to 6-quart pot of boiling salted water, over medium heat, until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss them into the bowl with the dressing. Cool to room temperature.
- Cut the hearts of palm diagonally into 1/4-inch-thick slices, then add them to the chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.05 Kcal (653 kJ) | ||
| Calories from fat | 66.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Sodium | 242.7mg | 10% | |
| Potassium | 1177.41mg | 25% | |
| Total Carbs | 21.32g | 7% | |
| Sugars | 12.01g | 48% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 3.05g | 6% | |
| Vitamin C | 20mg | 33% | |
| Iron | 1.2mg | 7% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 75.6 Kcal (317 kJ) | ||
| Calories from fat | 32.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 11% | |
|---|---|---|---|
| Sodium | 117.59mg | 10% | |
| Potassium | 570.45mg | 25% | |
| Total Carbs | 10.33g | 7% | |
| Sugars | 5.82g | 48% | |
| Dietary Fiber | 1.86g | 15% | |
| Protein | 1.48g | 6% | |
| Vitamin C | 9.7mg | 33% | |
| Iron | 0.6mg | 7% | |
| Calcium | 20.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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