Pickled Mirliton Salad

Course : Salads
Serves: 4 - 6
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1 medium mirliton (vegetable pear -- or chayote)
2 Cup water
1/2 Cup vinegar
6 whole allspice
6 whole black peppercorns
1 teaspoon whole mustard seeds
2 cloves garlic -- mashed
2 pieces bay leaves

Preparation / Directions:

2 TBS vinegar Freshly ground black pepper -- to taste Peel the mirliton, cut it in half lengthwise, and discard the seed. Cut the halves lengthwise into 1/2-inch strips. Bring the water to a boil with the next 6 ingredients and let boil for 2 minutes to gain the flavors of the seasoning ingredients. Add the mirliton strips and boil them for 5 minutes, or until they are just cooked but still crisp to the bite. Remove them from the water and refrigerate until chilled. Serve sprinkled with the vinegar and pepper. You don't want to overcook the mirliton. It should not be soft; it should remain crisp. Use the Aioli recipe (recipe below) as a dip with the mirliton slices. Aoili: 1/2 C nonfat yogurt 3 cloves garlic, crushed 1 tsp fresh lemon juice 1/2 tsp powdered mustard 1/4 tsp freshly ground black pepper. Combine the yogurt with the garlic, lemon juice, mustard, and peppe


Nutritional Information:

122 Calories (kcal); 3g Total Fat; (15% calories from fat); 3g Protein; 35g Carbohydrate; 0mg Cholesterol; 30mg Sodium

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