Chayote & Shrimp Salad
Jumbo shrimp, cooked and cut in half
Chayote, washed and peeled with julienne peeler
Strawberries, washed and sliced
Blood orange or pink grapefruit, peeled and cut into bite-size pieces
Hearts of romaine
Lemon wedge or lemon juice
Honey or blue agave
Ingredients are proportionate to how many servings are desired.
Wash the chayote and remove outer skin with a peeler. Anchor the chayote at one end with a fork and using a julienne peeler, peel and rotate until all flesh is removed down to the core. Blot excess moisture with a paper towel.
Assemble the chayote, shrimp and walnuts in a salad bowl. Drizzle with honey and fresh squeezed lemon and gently combine ingredients. Gently stir in the strawberries and blood orange to prevent chayote from turning pink. Serve over hearts of romaine.
Update: I made this salad a second time using both chayote and cucumber. As well, I added sliced sugar snap peas. Delicious.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.