Chayote and Tomato Salad
2 chayote
2 tomatoes, peeled and sliced
2 tablespoons lime juice
1 teaspoon ground allspice
6 tablespoons extra virgin olive oil,
1 teaspoon fresh mint, minced
1 tablespoon fresh parsley, minced
Peel seed and slice 2 chayote about 1/2 inch thick. Blanch for 15 minutes and shock in cold water. Arrange slices alternating with sliced tomatoes. Make sauce of lime juice, allspice, oil, mint, parsley. Pour over chayote and tomatoes and allow to macerate for 15 minutes.