Mandoline Slicer - A device for uniformly slicing vegetables such as chayotes and hearts of palm.
Salad Spinner - Equipment used to wash and dry leafy greens efficiently, reducing water weight.
High-Speed Blender or Food Processor - Appliances that can blend dressings or finely chop ingredients for consistent texture in salads.
Vegetable Peeler - Tool utilized to remove any remaining skin from sliced chayotes after cleaning them.
Salad Serving Bowls (Large) - Large containers used for presenting and serving the Chayote and Hearts of Palm Salad attractively.
Measuring Cups & Spoons - Essential tools for accurately measuring ingredients like oils, vinegars, etc., in dressings or other salad components.
Salad Plates (Small) - Dishes designed to serve individual portions of the Chayote and Hearts of Palm Salad.
Glass Storage Jars with Lids - Reusable containers used for storing freshly made salads while maintaining their quality without using plastic.
Mixing Bowls (Medium) - Large bowls suitable for preparing separate components of the salad before mixing them together.
Cutting Board & Knife Set - A set that includes essential tools for cutting vegetables like chayotes or hearts of palm in a safe and efficient manner, even if they're already sliced.
Salad Dressing Spoons - Spoons specifically designed to dress salads without disturbing the layered composition of ingredients.
1 garlic clove
3/4 teaspoon salt
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
2 pound chayotes (also called mirlitons; 4 medium)
2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
2 large celery ribs, thinly sliced
1/3 cup fresh flat-leaf parsley leaves
1/4 cup fresh cilantro leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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