Chayote Cucumber Salad

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This “cho cho”, as we say in Jamaica, or chayote cucumber salad takes less than 10 minutes to make, is incredibly delicious and nutritious and the perfect meal prep side dish!

Disclaimer: Content is not to be taken as or replace medical advice.

What is Chayote?

Although originating in Mexico, there is plenty of chayote, aka cho cho, in Jamaica. It’s a bit less popular and severely under appreciated in my opinion.

Chayote is a squash that can be eaten raw or cooked although many people assume it has to be cooked.

Raw chayote kinda of has the texture of a green apple without the sweetness so it takes on the flavor of sauces and seasonings quite well!

Cho cho is Dr. Sebi approved alkaline and one of my favorite squashes because it’s low carb/calorie, a great potato replacement for curries or brown stew dishes, and is loaded with vitamins and nutrients!

Cho cho is anti-inflammatory, is anti-oxidant rich, and may even help to regulate blood sugar and blood pressure.

What you’ll need

Chayote- Duh, it’s the star of the dish!
Cucumber- If seeds bother you, I would say to go for English cucumbers as they tend to have less seeds
Red Onion- My preference is red onion because of that fresh crispy and beautiful color but you can also possibly use shallots
Cayenne Pepper
Cilantro
Dried Oregano
Garlic Powder
Onion Powder
Key lime
Salt

How to make simple Chayote cucumber salad

Step One:

Peel your cho cho skin and slice them into thin slices. You can chop them roughly but I’ve found the squash takes on the flavor of the seasonings better when it is sliced thinly.

Now, peel your cucumber if desired (I peeled mine) and cut in half once longways. Then, slice the other way thinly, the same way you did the chayote. (see above photos). Cut your red onion in half and slice thinly as well.

Step Two:

Now you can tear your cilantro in your hands or chop it up finely, this is not too strict. Add all your chopped veggies, cilantro, dried seasoning, key lime juice, and salt to taste. Serve alongside a main dish and enjoy!

How to store Chayote Cucumber Salad

Good news! This easy breezy chayote cucumber salad is perfect for meal prep and can last in the fridge for up to 7 days.

Just be mindful that as time goes on, the added salt will cause water to naturally leech from the cucumbers and more liquid may build.

Simply drain this out, resale if necessary, and enjoy your salad!

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Chayote Cucumber Salad

This chayote cucumber salad takes less than 10 minutes to make but tastes restaurant quality! Made from fully raw, alkaline ingredients, this recipe is incredibly delicious, light and refreshing, and so simple to make.

5 from 4 votes

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Prep Time 10 minutes mins

0 minutes mins

Total Time 10 minutes mins

Course Salad

Servings 7 Servings

Ingredients

  

• 2 Chayote medium sized, peeled & sliced
• 1 Cucumber large
• Handful Cilantro can replace with basil or parsley
• 1 Red onion small
• 2 Teaspoons Dried Oregano
• 1 Teaspoon Garlic Powder (omit or replace with onion powder for full alkaline)
• 1/2 Teaspoons Onion Powder
• 2 Key limes squeezed, or 1 regular sized
• 1/3 Teaspoon Cayenne Powder optional
• Salt to taste

Instructions

 

• Peel your cho cho skin and slice them into thin slices. You can chop them roughly but I've found the squash takes on the flavor of the seasonings better when it is sliced thinly.

  Now, peel your cucumber if desired and cut in half longways. Slice this thinly, the same way you did the chayote. Cut your red onion in half and slice thinly as well.
  
• Now you can tear your cilantro in your hands or chop it up finely, this is not too strict. Add all your chopped veggies, cilantro, dried seasoning, key lime juice, and salt to taste. Serve alongside a main dish and enjoy!