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–+ servings
AZ Health Zone

Carrots and Chayote with Lemon

5 from 1 vote
Quick Summer Salad
Print Recipe Pin Recipe
Prep Time 30 minutes
Servings: 4 Makes 4 servings, approximately ¾ cup each
Course: Salad
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Video Notes

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

Equipment

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

Method
 

  1. Wash hands with warm water and soap. Wash vegetables with water before preparing.
  2. Peel and cut carrots and chayote into 2-inch long strips.
  3. 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.
  4. Add oil and garlic.
  5. Let cook for 5 minutes, while stirring frequently, or until vegetables are lightly browned.
  6. Stir in green onion, lemon juice, salt and pepper flakes. Continue to cook for 3 minutes, until vegetables are tender. Serve warm

Nutrition

Serving: 0.75cupCalories: 50kcalCarbohydrates: 9gProtein: 1gFat: 2gSodium: 340mgFiber: 4gSugar: 4gIron: 9mg

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.
 

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