This salad has typical Mexican vegetables — calabacita (zucchini), chayote, corn and tomatoes — but the dressing could be used on any vegetable salad, such as a broccoli or bean salad, or a cobb-style salad. I prefer to lightly steam the calabacita and chayote so that they are crisp-tender, though many people leave them raw. The yogurt dressing is a perfect complement.
2 calabacitas (small zucchini), cubed, steamed until crisp-tender
1 chayote, steamed until crisp-tender, peeled, pitted and cubed
1 cup corn kernels (defrosted, frozen corn can be used)
1 red bell pepper, cut into small cubes
1 fresh jalapeño, seeded and minced
2 green onions, thinly sliced
4 roma or plum tomatoes, seeded and diced
¾ cup plain yogurt (not Greek yogurt)
1 tablespoon mayonnaise
Juice of ½ small lime
1 garlic clove, pressed through a garlic press
2 tablespoons chopped fresh cilantro
Salt to taste
In a large bowl, combine the calabacitas, chayote, corn, red bell pepper, jalapeño, green onions and tomatoes.
In a separate bowl, combine the yogurt, mayonnaise, lime juice, garlic, cilantro and salt to taste. Mix well to blend the flavors.
Add the yogurt dressing to the vegetables and toss gently. Vegetables and dressing can be prepared a couple of hours ahead and combined before serving. Serves 4 as a side dish.
- Link to source article – Yogurt: A healthy Mexican favorite
Published or Updated on: August 9, 2013