Grilled Chayote (Cho-Cho) Salsa

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Skill Level
Preparation Time 15 minutes Total Time 20 minutes
Servings 6 Cost Per Serving $1.15
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Image of the Grilled Chayote (Cho-Cho) Salsa


2Chayote, peeled and seeds removed, cut in 1/2 inch slices
1Avocado, seed removed and diced
1/2Small White Onion, thinly sliced
3Round Pineapple Slices
1Lime, juice only
1/2 tbspOlive Oil
1/4 cupShadow Benny or Cilantro, roughly chopped
1/2 tspScotch Bonnet or Red Chili Pepper, seeded and finely chopped (optional)
To tasteSea Salt and Freshly Ground Pepper


  1. ​Add your chayote and pineapple slices to a hot bbq or cast iron grill (indoors) over medium high heat. Grill for about 3 minutes per side.
  2. Remove from grill, and roughly dice. Combine with avocado and onion in a bowl.
  3. In a separate bowl or small mason jar, whisk up your lime juice, olive oil, shadow benny (cilantro) and scotch bonnet (optional). Season to taste.
  4. Pour dressing over your diced ingredients. Serve.


  • ​Chayote is a summer squash also called chocho, vegetable pear or christophene, depending on what country you’re in! Chayote is low in calories, providing 40 calories per cup (cooked) as it is mostly water.
  • A cup of cooked chayote contains 4.5 g of dietary fibre. An eating pattern that includes foods high in dietary fibre helps prevent colorectal cancer and can help you achieve or maintain a healthy body weight.
  • Chayote is also high in flavonoids. Flavonoids are a group of plant chemicals that act as antioxidants, protecting the cells against damage and reducing overall inflammation. Unlike some nutrients that are destroyed by heat, the flavonoids in chayote appear to be present even after the squash is cooked.