Chayote and Hearts-of-Palm Salad

Name: Chayote and Hearts-of-Palm Salad
Yield: 4 servings
Ingredients: 1 1 garlic clove; 1 3/4 teaspoon salt; 1 1/4 cup fresh lime juice; 1 1/4 cup extra-virgin olive oil; 1 1/4 cup finely chopped white onion; 1 2 pound chayotes (also called mirlitons; 4 medium); 1 2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained; 1 2 large celery ribs, thinly sliced; 1 1/3 cup fresh flat-leaf parsley leaves; 1 1/4 cup fresh cilantro leaves

From the kitchen of Carly

Crisp chayote sticks and tender hearts of palm get tossed warm with a bright lime dressing, then cooled just enough to let the flavors marry. Celery adds crunch; cilantro and parsley finish it with green freshness. Light, clean, completely craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 garlic clove
13/4 teaspoon salt
11/4 cup fresh lime juice
11/4 cup extra-virgin olive oil
11/4 cup finely chopped white onion
12 pound chayotes (also called mirlitons; 4 medium)
12 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
12 large celery ribs, thinly sliced
11/3 cup fresh flat-leaf parsley leaves
11/4 cup fresh cilantro leaves

Instructions

Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.