Carrots and Chayote with Lemon
Quick Summer Salad
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.