Green Chayote Salad
This is a low carb version of the Thai classic green papaya salad - a sweet, sour, salty, and spicy dressing livens up fresh greens for a delicious side salad.
Servings 4
Calories 48kcal
Ingredients
- 1 large garlic clove minced
- 1 serrano chili stem removed and seeds removed unless you want it spicy, omit for nightshade-free
- 2 tablespoon peanuts dry-roasted salted, divided, or almonds
- 2 tablespoons coconut aminos
- 1 teaspoon monk fruit golden, optional
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce to taste, or more coconut aminos for vegetarian
- 1/4 teaspoon salt
- 1 tablespoon shallot sliced thin
- 1 large chayote squash peeled, seeds removed, and julienned into matchsticks with a mandolin or sharp knife (or shred on a box grater), about 2-3 cups when shredded, or use broccoli slaw as a replacement
- 5 cherry tomatoes roughly chopped, omit for nightshade-free
- 1 tablespoon mint sliced fine, optional
Instructions
- Combine the garlic, chili, half of the peanuts, monk fruit, coconut aminos, lime juice, fish sauce, if using, and salt in a blender and pulse to form a paste.
- Transfer mixture to a bowl and add in the julienned squash, tomatoes, and shallots. Add in mint, if using. Taste and adjust seasoning as desired with more salt, sweetener, or lime juice, if needed.
- Chop the remaining peanuts and use to garnish the salad.
Notes
Nutrition without nightshades: Calories: 43 cal, Carbs: 4g, Fiber: 1g, Fat: 3g, Protein: 2g
Nutrition
Calories: 48kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 673mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg