Directions:
- In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (soft seed is edible). Add chayotes to water, and simmer until tender when pierced, about 10 minutes. Drain. Immerse in cold water until cool; drain again.
- Meanwhile, stem and seed chili and bell pepper. Finely chop chili. Cut bell pepper into 1/4-inch squares. Cut cheese into 1/4- by 1-inch sticks. Peel and pit avocado and cut into 1/2-inch cubes. Combine ingredients in a wide bowl.
- In a small bowl, mix vinegar, oil, and cilantro. Add vinegar mixture, chayotes, and onions to vegetables in wide bowl. Mix gently. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1328.9 Kcal (5564 kJ) | ||
| Calories from fat | 971.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.94g | 166% | |
|---|---|---|---|
| Cholesterol | 119.04mg | 40% | |
| Sodium | 752.85mg | 31% | |
| Potassium | 2486.91mg | 53% | |
| Total Carbs | 65.43g | 22% | |
| Sugars | 23.04g | 92% | |
| Dietary Fiber | 34.25g | 137% | |
| Protein | 40.26g | 81% | |
| Vitamin C | 240.6mg | 401% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 62.2mg | 345% | |
| Calcium | 980.7mg | 98% | |
| Amount Per 100 g | |||
| Calories | 102.38 Kcal (429 kJ) | ||
| Calories from fat | 74.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 166% | |
|---|---|---|---|
| Cholesterol | 9.17mg | 40% | |
| Sodium | 58mg | 31% | |
| Potassium | 191.6mg | 53% | |
| Total Carbs | 5.04g | 22% | |
| Sugars | 1.78g | 92% | |
| Dietary Fiber | 2.64g | 137% | |
| Protein | 3.1g | 81% | |
| Vitamin C | 18.5mg | 401% | |
| Vitamin A | 0.3mg | 113% | |
| Iron | 4.8mg | 345% | |
| Calcium | 75.6mg | 98% | |
* 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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