VineSweets Chayote Salad

Courtesy Chef Daniel Gonzales
Yakima Grill, Seattle, Washington

Ingredients

Salsa
3 VineSweet Mini-peppers, roasted.
5 oz. Bing cherries, chopped.
2 oz. Walla Walla Sweet. Onions, chopped
1 oz. Pascilla peppers, chopped
2 oz. Vine ripe tomatoes, chopped
1 Tbl. Lime Juice
Pinch, Salt & pepper
1 Tsp. Chopped cilantro
1 oz. Olive oil
½ oz. Toasted pumpkin seeds

Salad
3 oz. Organic greens
2 oz. Chayote squash, julienned
2 oz. Cucumber, cut in half, seeded and cut on bias

Dressing
2 oz. Red wine vinegar
2 oz. Honey
6 oz. Canola oil
2 oz. Chipotle peppers, pureed

How to prepare

Roast peppers on grill or in the oven until skins turn black. Place peppers in covered container for approximately 15 minutes until cool, and then peel. 

Mix together all salsa ingredients. Slice roasted peppers down the center and stuff with fresh salsa. 

For the dressing: Stir together vinegar, chipotle pepper puree and honey. Slowly whisk in the oil. Toss in greens. 

Arrange greens on plate. Lay stuffed peppers around plate. Garnish with more cilantro leaves. 

Serves 1.

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