Chayote Escabeche

Ingredients 6 cups water
3/4 teaspoon kosher salt, divided
2 medium chayote squash, peeled and sliced
1/2 large yellow onion, thinly sliced
1 (14-oz) can hearts of palm, sliced
1/4 cup cilantro, finely chopped
1 clove garlic, finely chopped
Juice of 3 limes
1/4 teaspoon pepper
1/4 cup olive oil

Prep

• Place water and 1/2 teaspoon salt in medium saucepan; bring to a boil on high.
• Peel chayote (discard seed); cut chayote into 1/4-inch-thick slices.
• Slice onion and palm hearts. Chop cilantro and garlic. Squeeze limes for juice (1/4 cup).

Steps

1. Add chayote to boiling water; cook 2–3 minutes or until tender. Drain.
2. Whisk in medium bowl: lime juice, garlic, onions, remaining 1/4 teaspoon salt, pepper, and oil until blended. Stir in chayote; let stand 3–4 minutes, stirring often, to cool.
3. Stir in palm hearts and cilantro. Serve.

CALORIES (per 1/4 recipe) 160kcal; FAT 14g; CHOL 0mg; SODIUM 410mg; CARB 8g; FIBER 4g; PROTEIN 2g; VIT A 2%; VIT C 20%; CALC 8%; IRON 8%

(This recipe is courtesy of Publix apron's simple meals)