If a pear and a cucumber had a baby, it would be chayote squash. This was my first time ever working with chayote and I was pretty impressed by its versatility. Though it’s technically a fruit, you can prepare it like you would any variety of summer squash. You can boil, steam, bake, puree, grill and even pickle chayote squash. My favorite is to eat it raw — to capitalize on its natural crunchy texture and uber fresh taste.
As you know, I’m all about salads right now…so I decided to sub in chayote squash to make my classic creamy cucumber salad a little more interesting!
To be honest, I have a serious love-hate relationship with endive; more often than not I find it intolerably bitter. However, if you peel away the outer leaves, the endive heart is much less bitter and quite delicious. I’ve been experimenting with the endive hearts more and more and found they actually worked quite well in this salad. If you haven’t warmed up to endive yet, feel free to use arugula or spinach as a substitute…just to be safe!
Chayote Squash Endive Salad with Citrus and Dill Yogurt Dressing
- 1 small chayote squash
- 1 endive heart
- 1/2 cup greek yogurt
- 1/2 tablespoon milk
- 2 tablespoons fresh dill, minced
- 1 tablespoon fresh squeezed lemon juice
- 1 pinch bee pollen
- Fresh ground salt and pepper
In a large bowl, whisk together the yogurt, milk, dill and lemon juice. Generously season with salt and pepper and add more dill or lemon juice to taste. Slice the chayote squash into thin sections, add to the bowl and toss to evenly coat. Set aside to marinate. When plating, start with a bed of endive hearts and top with the desired amount of dressed chayote. Garnish with citrus zest, bee pollen and additional salt and pepper.