Chayote-Orange Salad

• 3 chayote squash (about 8 ounces), peeled
• Kosher salt
• 2 navel oranges
• 3 tablespoons chopped cilantro
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper
• 2 cups baby arugula or watercress

1. Cut the squash in half lengthwise then scoop out the seed with a spoon.
2. Cut the squash into 1/4-inch slices.
3. In a medium pot, cook the squash in boiling salted water until just tender, about 8 minutes.
4. Drain and let cool.
5. Zest 1 orange and place the zest in a salad bowl.
6. Using a sharp knife, peel the oranges, removing all of the bitter white pith.
7. Working over a bowl, cut in between the membranes to release the sections.
8. Squeeze the juice from the membranes into the bowl and discard.
9. Stir in the cilantro, olive oil, vinegar, 1 teaspoon of salt and 1/2 teaspoon of pepper.
10. Toss the cooled chayote and arugula with the fruit and dressing.
11. Season with salt and pepper to taste, then serve.

chayote squash, kosher salt, oranges, cilantro, extravirgin olive oil, apple cider vinegar, freshly ground black pepper, baby arugula

Taken from www.foodandwine.com/recipes/chayote-orange-salad (may not work)