Serves 4-6 people

Ingredients

For the Salad

3 chayote squash, peeled, seeded and sliced 1/8” thick
2 heads of butter lettuce, washed and cut into 1 inch pieces
2 avocados, peeled, seeded and sliced
1 red onion, sliced very thin on mandoline
2 heirloom tomatoes or cherry tomatoes, halved and sliced
1 bunch rainbow radishes, sliced
Salt and pepper

For the Vinaigrette

1/3 cup fresh lime juice
¼ cup apple cider vinegar
2 garlic clove
1 green onion, cut into 1’ pieces
1 Tbsp honey
1/4 teaspoon ground coriander
1/4 bunch cilantro, rough chopped
1 cup extra-virgin olive oil blend
Salt and pepper to taste

Instructions

For the Salad

Toss chayote, red onion and tomatoes with some vinaigrette, season with salt and pepper and set aside.

In separate bowl, toss butter lettuce with vinaigrette, season with salt and pepper, put in serving bowl.
Top dressed butter lettuce with the dressed chayote-tomato mix. Lay sliced avocado and radishes around the top.

For the Vinaigrette

Combine everything except oil in blender and blend until smooth. Turn blender on low setting, remove lid, and drizzle oil until emulsified. Pour into bowl and season with salt and pepper to taste.