Hmmm, another delish salad with those ingredients! My mom used to have a canteen that catered to the airport ground personnel and on her menu had been a special dish that is composed of internal organs of pig or cow including its blood. Chayote had been one of the main vegetables in the dish which was hot and sweet because she always added chili and pineapple chunks. Her customers liked her dish very much so that it was always sold out.

I used to peel the chayote as a kid, but I didn´t like to do the peeling because it was sticky the moment I held a peeled one in my hands. Now I missed her cookings and someday I will try out her dish. Sending you hugs my dear from Vienna!