I find dishes that have a contrast of taste and texture really interesting and delicious. I like to be surprised by the combination of un-traditional flavors and seasonings. This salad really has all that for me. I have seen chayote in the market on many occasions and I love to try new things but for some reason this fruit/vegetable scared me off so I never tried it. Not any more! Chayote is a part of the gourd family like melon, cucumber and squash. It has a crunchy texture like water chestnuts or jicama so it works well with the sweet and soft mango and creamy avocado in this salad. The dressing is a surprising mix of sweet and spicy that really marries all the ingredients together to take this salad over the top.




  • 1 mango, sliced or cut into chunks
  • 1 chayote, peeled and sliced or cut into chunks
  • 1 avocado, peeled and sliced or cut into chunks
  • 1/2 medium red onion, cut in half and sliced into thin half moons
  • 2 tbsp unrefined avocado oil or olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp coriander
  • 1 tsp ancho chili powder (ancho chili powder is mild so if using another chili powder use less or to taste)
  • 1 tsp sea salt or to taste
  • 1/2 tsp fresh ground black pepper or to taste
  • 1 tsp raw honey
  • 2 cups baby lettuces or micro greens


  1. Place the mango, chayote, avocado and onion in a serving bowl.
  2. Mix the remaining ingredients in a small bowl and pour over the mango mixture. Toss gently to combine.
  3. Cover and let sit in the refrigerator for 20-30 minutes before serving.
  4. Serve over 1/2 cup baby lettuces or micro greens.

Nutritional Info:

Makes approximately 2 cups.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 180, Cal. from Fat: 105, Total Fat: 12.5g, Sat. Fat: 2g, Carbs: 19g, Fiber: 4g, Sugars: 12g, Protein: 2g, Sodium: 476mg, Chol: 0mg


Store leftovers in an airtight container in the refrigerator for 1-2 days. The flavor really develops as it sits so you can make this salad a couple of hours before serving if desired.

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