Updated: Sep 30, 2019
1 cup of diced chayote – blanched and cooled
1 cup of diced jicama
¾ cup of fresh diced tomato
½ cup of diced bell pepper
½ cup of white diced onion
¼ cup of diced cilantro
1 jalapeño pepper, seeded and minced
Juice from 1 lime – fresh squeezed
4-8 tsp of olive oil
1-2 tsp of Southwest Seasoning
2 tbsp of chili powder
2 tsp of ground cumin
2 tbsp of ground paprika
1 tsp of black pepper
1 tbsp of ground coriander
1 tsp of cayenne pepper
1 tsp of crushed red pepper
1 tbsp of dried oregano
Mix all ingredients well and store in glass container with a sealable lid.
In a large bowl add, chayote, jicama, tomato, peppers, onion, and cilantro, toss well.
Sprinkle over the Southwest Seasoning, juice from 1 lime, and your choice of amount of olive oil. Toss well, cover and refrigerate.
Tip: Choose amount of oil based on your daily amount. Limit phase to 2 tsp per 2 cup serving of vegetables.
Blanching the chayote: wash dice and remove the seed from the chayote. Place in saucepan and cover with water. Bring to a boil and blanch for 15 minutes. Remove from heat and strain and place chayote in an ice water bath to stop the cooking process. Drain and cool.