chayote, carrot and egg salad with caribbean dressing (ensalada hervida)
Recipe type: Salads
Cuisine: Latina
  • 2 chayotes, peeled and halves
  • 2 medium carrots, washed and peeled
  • 3 eggs
  • 2 tablespoons of Mazola┬« Corn Oil
  • 1 tablespoon of fresh lemon juice
  • 1 small onion, thinly sliced
  • 1 clove of garlic, mashed
  • salt and black pepper to taste
  1. Mix corn oil, lemon juice, salt and pepper in a bowl; add the onions slices and garlic and set aside.
  2. In a Medium size pot, boil the chayote squash and carrot for 10 to 12 minutes. Add the eggs and boil for about 6 more minutes.
  3. Let the vegetables and eggs cool down before peeling and slicing.
  4. Arrange the sliced vegetable and eggs In a plate.
  5. Drizzle with the dressing and enjoy!
Recipe by Johanny's Kitchen at