Vegetable Intimidation.

Who thought that blogging would lead me to chayote squash with thorns?  Buying this vegetable was easy. The tricky part was making it edible.

This squash intimidated me. It was unwelcoming and my poor fingers can still remember the thorns.

Raw, whole vegetables can sometimes take a little work to get on the table, especially ones with thorns. I didn’t want to be intimidated by a vegetable and made a tasty fresh salsa to accompany lunch.

Here’s Our FearLESS Lunch Menu:

  • Spinach Quesadillas
  • Black Beans
  • Chayote Squash Salsa

Chayote Squash Salsa

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 1/2 cups

Serving Size: 1/4 cup

Chayote Squash Salsa

A fresh, easy Mexican accompaniment for eggs, tacos, burritos, fish, and chicken dishes.


  • 1 diced chayote squash (with or without thorns)
  • 1 diced tomato
  • 1 diced avacado
  • 1 diced bell pepper
  • 2 tablespoons lime juice or the juice from one lime
  • salt to taste
  • a pinch of ground arbol chile (optional)


  • Mix diced ingredients together in your favorite bowl. Squeeze lime. Salt to taste.


I added a few pinches of arbol chile to mine - but not the kids'.

Why do we have anxiety over preparing vegetables? Take a peek at this article by Julia Roskin in the New York Times.

Join the conversation in the comments below, on the Don’t Panic Mom Facebook page, or on Twitter! What tools or books helped you get over your veggie anxiety?


1 Comment

  1. T.J. says:

    Alli… U R 2 funny! I really liked the link to the article in the Times. It was insightful. Last night I made a great salad and the whole time thought… “Alli would love this!!!” TJ

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