Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Slice chayotes as thin as possible and cut into julienne strips.
  2. Combine chayote and bell pepper in a bowl then add olive oil and lime juice and season with salt and pepper.
  3. Toss well and let sit for 15 to 20 minutes before serving.

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