Ensalada de Tayota (Chayote Salad)
This colorful dish combines the tenderness of chayote with the natural sweetness of carrots, all enhanced by our Eggland’s Best eggs, which provide 6 times more vitamin D than ordinary eggs. The magic happens when red onions transform with lime juice, creating a dressing that bathes each bite with citrus flavors. Serve it as a refreshing side dish or as a light main course. With each serving, you enjoy our promise: Better taste. Better nutrition. Better eggs.®
Ingredients
4 Large Eggland's Best Eggs
3 medium tayotas (chayotes), peeled, cored, and cut into medium-thick slices
3 medium carrots, peeled and sliced into medium-thick rounds
1 red onion, thinly sliced
2 limes, juiced
2 tablespoons extra virgin olive oil
1 teaspoon salt, plus more to taste
Preparation
- Place the carrot slices in a medium pot of boiling water and boil for 5 minutes.
- Add the sliced tayota (chayote) to the pot with the carrots and boil together for another 8 minutes. Drain and allow to cool completely.
- While the carrots and chayote cook, place the 4 Eggland's Best Eggs in a separate medium pot of boiling water. Boil for 11 minutes, then drain, let cool, and cut the eggs into quarters.
- In a small bowl, combine the thinly sliced red onion with lime juice, olive oil, and 1 teaspoon of salt. Let sit for at least 10 minutes to lightly pickle.
- On a large plate, arrange the cooled vegetables and eggs.
- Top the salad with the pickled red onions and drizzle any remaining pickling juice over the salad for extra flavor.
- Serve chilled or at room temperature and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 77 |
| Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 116mg |
| Sodium | 256mg |
| Carbohydrates | 7.79g |
| Dietary Fiber | 1.39g |
| Protein | 4.76g |
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