Chayote Carpaccio

Yamilette González
Prepare this original recipe, a chayote carpaccio, accompanied by a fresh basil and mint dressing, along with strips of zucchini and chili powder, topped with wheat germ, it will become your favorite appetizer. This easy recipe is perfect for a ketogenic diet as it only has 161 kcal.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 chayotes
  • salt
  • 1/2 cups basil, for the dressing
  • 1/2 cups peppermint, for the dressing
  • 1/4 cups lemon juice, for the dressing
  • 1/4 cups olive oil, for the dressing
  • 1/2 cups zucchini, sliced
  • 1 teaspoon chile powder, for garnish
  • alfalfa sprouts, for garnish
  • edible flower, for garnish
Preparation
25 mins
15 mins
Low
  • On a cutting board, peel the chayotes and cut them into ½ cm thick slices. Set aside.
  • In a pot of water, cook the chayotes for 5 minutes, remove from heat and drain. Set aside.
  • In a food processor, add the basil, mint, lemon juice, and olive oil, process for 3 minutes. Set aside.
  • On a plate, place the chayote slices, season with salt, add the zucchini slices, the basil and mint dressing, season with chili powder, and garnish with alfalfa sprouts and edible flowers. Enjoy!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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