Go Back
–+ servings

Carrots and Chayote with Lemon

AZ Health Zone
Quick Summer Salad
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Salad
Cuisine American
Servings 4 Makes 4 servings, approximately ¾ cup each
Calories 50 kcal

Equipment

  • Cutting Board
  • Sharp Knife
  • Large Skillet
  • Vegetable Peeler
  • Spoon

Ingredients
  

  • 3 large carrots
  • 2 Tablespoons green onion thinly sliced
  • 1 chayote
  • 2 teaspoons lemon juice
  • ¼ cup water
  • ½ teaspoon salt
  • 1½ teaspoons olive oil
  • ⅛ teaspoon crushed red pepper flakes optional
  • 1 garlic clove

Instructions
 

  • Wash hands with warm water and soap. Wash vegetables with water before preparing.
  • Peel and cut carrots and chayote into 2-inch long strips.
  • In a large skillet, over high heat: add carrots, chayote and water. Once it comes to a boil, cover and reduce heat to a simmer; continue to cook for about 8 minutes, until vegetables are almost tender. Uncover, raise heat to a medium-high and let water evaporate.
  • Add oil and garlic.
  • Let cook for 5 minutes, while stirring frequently, or until vegetables are lightly browned.
  • Stir in green onion, lemon juice, salt and pepper flakes. Continue to cook for 3 minutes, until vegetables are tender. Serve warm

Video

Notes

This is a quick refreshing dish for a hot summer night. This dish has a lot of variation. Feel free to dice the ingredients or even grill them or roast them and continue with rest of recipe instructions.
 

Nutrition

Serving: 0.75cupCalories: 50kcalCarbohydrates: 9gProtein: 1gFat: 2gSodium: 340mgFiber: 4gSugar: 4gIron: 9mg
Keyword Carrots, Chayote, Lemon
Tried this recipe?Let us know how it was!