Ingredients
4 chayote squash (about 2 1/4 pounds)
2 tablespoons extra-virgin olive oil
1/4 cup coarsely chopped fresh flat-leaf parsley, plus leaves for garnish (optional)
Coarse salt and freshly ground pepper
Preparation
Quarter squash, and discard inner membranes. Cut each squash quarter lengthwise into four pieces, and transfer to a steamer basket.
Bring 2 cups water to a boil in a large saucepan. Place basket in saucepan; reduce heat to low so that water simmers. Cover; steam squash until tender and translucent, about 30 minutes. Transfer to a medium bowl to cool. Toss with oil and parsley; season with salt and pepper. Chill until cold, 1 to 2 hours. Serve salad garnished with parsley leaves, if desired.
