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Chayote, Blood Orange & Grana Padano cheese Salad



 1 chayote, peeled (see note)

  2 blood oranges, peeled and sliced into rounds

  2 cups parsley leaves

   1 cup Grana Padano cheese crumbles

   1 cup thinly sliced celery (about 4 small stalks)

½ red onion, thinly sliced

¼ cup olive oil

2 tablespoons lemon juice

½ teaspoon salt

    Freshly ground pepper


Cut off four sides of chayote as if you were cutting the cheeks of an apple and discard the “core.” Slice thinly into half moons and place in a large mixing bowl.


To bowl, add oranges, parsley, Grana Padano cheese and onion. Dress with olive oil and lemon juice. Season with salt. Toss gently and transfer to serving platter. Season with fresh pepper to taste.

Serves 4

NOTE: If chayote is not available, kohlrabi would be a great substitute.


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