Kidney-friendly Chayote Salad with chayote, cucumber, red cabbage, and a light vinaigrette. Simple and nutritious.
Ingredients
Yield:
Yield
1 Cup
- 1 chayote, peeled, cored, and julienned
- 1 small cucumber, peeled, deseeded, and julienned
- 1/4 cup red cabbage, thinly sliced
- 1/4 cup white onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp white vinegar or apple cider vinegar
- 1 tsp dried oregano or fresh chopped parsley (for flavor and color)
- Fresh ground black pepper (to taste)
Image
Directions
Nutritional InformationPrep: 45 min, Cook: 0 min, Total: 45 min
1. In a large bowl, combine the julienned chayote, cucumber, thinly sliced red cabbage, and white onion.
2. In a separate small bowl, whisk together olive oil, vinegar, oregano or parsley, and black pepper to make a simple vinaigrette.
3. Pour the vinaigrette over the chayote mixture and toss well to coat the vegetables evenly.
4. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
Nutrients per serving - 1 serving (1/2 cup)
- Calories: 52 kcals
- Protein: 0.89 g
- Sodium: 4mg
- Potassium: 156mg
- Calcium: 225 mg
- Phosphorus: 22mg
