Chayote Salad

• 2 chayotes (1 1/4 lb. total)
• 1 fresh jalapeno chili (3/4 oz.)
• 1 red bell pepper (6 oz.)
• 1/4 pound cheddar or mozzarella cheese
• 1 firm-ripe avocado (10 oz.)
• 1/3 cup white wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• 1/2 cup thinly sliced green onions
• Salt and pepper

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 (soft seed is edible). Add chayotes to water, and simmer until tender when pierced, about 10 minutes. Drain. Immerse in cold water until cool; drain again.
2. Meanwhile, stem and seed chili and bell pepper. Finely chop chili. Cut bell pepper into 1/4-inch squares. Cut cheese into 1/4- by 1-inch sticks. Peel and pit avocado and cut into 1/2-inch cubes. Combine ingredients in a wide bowl.
3. In a small bowl, mix vinegar, oil, and cilantro. Add vinegar mixture, chayotes, and onions to vegetables in wide bowl. Mix gently. Add salt and pepper to taste.

chayotes, fresh jalapeufo chili, red bell pepper, cheddar, avocado, white wine vinegar, olive oil, fresh cilantro, green onions, salt

Taken from www.myrecipes.com/recipe/chayote-salad (may not work)