Chayote And Hearts-Of-Palm Salad

• 1 garlic clove
• 3/4 teaspoon salt
• 1/4 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped white onion
• 2 pound chayotes (also called mirlitons; 4 medium)
• 2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
• 2 large celery ribs, thinly sliced
• 1/3 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh cilantro leaves

1. Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
2. Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
3. Cook chayotes in a 4- to 6-quart pot of
4. until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
5. Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.

garlic, salt, lime juice, extravirgin olive oil, white onion, chayotes, hearts of palm, celery, parsley, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chayote-and-hearts-of-palm-salad-238415 (may not work)