Chayote and Carrot Ribbon Salad

I didn't have an actual recipe, so I'm just gonna do the eyeball method.

2 chayote squash
1 carrot
1/4 of a red onion
Olive oil
lemon juice
Salt
Pepper
2tsp Fresh dill
Siracha (optional)
Truffle oil (optional)

Shred the Chayote squash into long pieces. You can also cut them into thin strips about the size the thickness of a spaghetti noodle. Create carrot ribbons by taking a peeler and peeling of ribbons of carrots. Thinly cut onion to match the texture of the carrot ribbons and chayote shreds. Place all the shreds into a bowl.

Chop up the fresh dill. Add as much as you like.

Squeeze lemon on the salad. Then drizzle some olive oil. Salt and pepper to taste. Squeeze some Siracha on the salad to taste. Drizzle a little truffle oil to taste. The last two steps are optional. It adds a little heat and woodiness to the salad.

Chill. Serve. Eat. Enjoy

x jen