Chayote Or Mirliton Salad

• 2 chayotes
• 1 fresh jalapeno chile, minced
• 1 -2 roasted red pepper, in 1/4 inch dice
• 2 -4 ounces monterey jack cheese or 2 -4 ounces cheddar cheese, in 1 inch by 1/4 inch sticks
• 1 avocado, peeled and cut into 1/2 inch cubes
• 1/2 cup thinly sliced green onion
• 1/3 cup white wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro (or more to taste)
• salt, pepper to taste

1. In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again.
2. Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl.
3. Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste.

chayotes, jalapeno chile, red pepper, cheese, avocado, green onion, white wine vinegar, olive oil, fresh cilantro, salt

Taken from www.food.com/recipe/chayote-or-mirliton-salad-468953 (may not work)