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