Chayote-Orange Arugula Salad Recipe

Chayote-Orange Arugula Salad Recipe, Serves 4

Ingredients :

• 2 chayote squash (about 8 ounces), peeled
• 2 Navel oranges
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lime juice or apple cider vinegar
• 1 teaspoon local raw honey
• 2 tablespoons chopped cilantro
• 2 tablespoons finely slivered mint
• Himalayan pink salt
• Freshly ground black pepper
• 2 cups baby arugula or watercress
  

Directions

1. Cut the ends of the chayote and cut away peel standing up. Cut into quarters and remove seed. Slice thin. Set aside.
2. Zest 1 orange and place the zest in a salad bowl. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl and discard. Stir in the olive oil, lime juice or vinegar, honey, cilantro, mint, sea salt and black pepper.
3. Add prepared chayote and toss. Add torn greens or place the mixture on a bed of greens.

Optional add-ins: Sliced avocado, cherry tomatoes, thinly sliced shallot.