Chayote and Hearts of Palm Cebiche Salad
Chayote and Hearts of Palm Cebiche Salad might be just the side dish you are searching for. This gluten free and vegan recipe serves 6. One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 153 calories. If you have boston lettuce leaves, onion, orange juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Cut chayote in half lengthwise. Cook chayote in boiling water 3 minutes; drain. Rinse with cold water; drain well. Peel chayote; discard seeds and membranes.
Cut chayote into 1/2-inch cubes.
Combine 1 cup ice water and onion in a small bowl. Cover and refrigerate.
Add bell pepper strips and next 4 ingredients (through hearts of palm) to chayote.
Combine juices and next 5 ingredients (through sugar) in a small bowl; stir well with a whisk.
Add juice mixture to chayote mixture; toss gently. Cover and refrigerate at least 3 hours.
Place 1 lettuce leaf on each of 6 plates; top each serving with 2/3 cup pepper mixture. Top each serving with onion and 2 teaspoons olives.
Beer note: This salad is soaked in citrus juices, making a German hefe-weizen the perfect choice. Paulaner Hefe-Weizen ($9/six-pack) offers a distinctive banana aroma, while a refreshing tartness from the use of 60 percent wheat helps it to stand up to the high acidity. Jeffery Lindenmuth