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Mexican Chopped Salad Fill 1 Created with Sketch.

with Queso de Freir, Chayote Squash & Citrus Vinaigrette

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chayote squash, though often associated with Central American, Caribbean and Filipino cuisines, is actually native to Mexico. It’s a gourd, closely related to cucumbers and melons. Known for its mild flavor and crisp texture, raw chayote makes a great addition to salads. In this hearty dish, we’re pairing its fresh crunch with queso de freir, a unique cheese that holds its shape even at high temperatures (making it ideal for searing). These, along with toasted tortilla strips, red quinoa, radishes and two kinds of greens, create a unique, hearty salad with incredible flavor.

fresh
ingredients
Mexican Chopped Salad with Queso de Freir, Chayote Squash & Citrus Vinaigrette
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the quinoa:
1 Cook the quinoa:

Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa; cook 18 to 20 minutes, or until tender. Drain thoroughly and set aside.

Prepare the ingredients:
2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Stack the tortillas; cut in half, then into strips. Quarter and deseed the lemon. Quarter the lime. Pit, peel and slice the avocado; toss with the juice of 1 lemon wedge and season with salt and pepper. Halve the squash; remove and discard the seed. Cut the squash into ¼-inch-thick sticks; toss with the juice of 1 lemon wedge and season with salt and pepper. Cut off and discard the root end of the lettuce; separate the leaves. Thinly slice the radishes. Cut the cheese into 4 equal-sized slices.

Toast the tortilla strips:
3 Toast the tortilla strips:

While the quinoa continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tortilla strips. Cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Cook the cheese:
4 Cook the cheese:

While the quinoa continues to cook, season the cheese slices on both sides with half the spice blend. In the same pan used to toast the tortilla strips, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cheese slices and cook 1 to 2 minutes per side, or until golden brown. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

Make the dressing:
5 Make the dressing:

In a medium bowl, combine the remaining spice blend, the juice of all 4 lime wedges and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Finish & plate your dish:
6 Finish & plate your dish:

In a large bowl, combine the radishes, arugula, avocado, squash, lettuce (tearing the leaves just before adding), toasted tortilla strips and cooked quinoa; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); gently toss to coat. Halve the cooked cheese slices on an angle. Divide the cooked cheese and finished salad between 2 dishes. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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Cook the quinoa:
1 Cook the quinoa:

Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa; cook 18 to 20 minutes, or until tender. Drain thoroughly and set aside.

2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Stack the tortillas; cut in half, then into strips. Quarter and deseed the lemon. Quarter the lime. Pit, peel and slice the avocado; toss with the juice of 1 lemon wedge and season with salt and pepper. Halve the squash; remove and discard the seed. Cut the squash into ¼-inch-thick sticks; toss with the juice of 1 lemon wedge and season with salt and pepper. Cut off and discard the root end of the lettuce; separate the leaves. Thinly slice the radishes. Cut the cheese into 4 equal-sized slices.

Toast the tortilla strips:
3 Toast the tortilla strips:

While the quinoa continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tortilla strips. Cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

4 Cook the cheese:

While the quinoa continues to cook, season the cheese slices on both sides with half the spice blend. In the same pan used to toast the tortilla strips, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cheese slices and cook 1 to 2 minutes per side, or until golden brown. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

Cook the cheese:
Make the dressing:
5 Make the dressing:

In a medium bowl, combine the remaining spice blend, the juice of all 4 lime wedges and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

6 Finish & plate your dish:

In a large bowl, combine the radishes, arugula, avocado, squash, lettuce (tearing the leaves just before adding), toasted tortilla strips and cooked quinoa; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); gently toss to coat. Halve the cooked cheese slices on an angle. Divide the cooked cheese and finished salad between 2 dishes. Enjoy!

Finish & plate your dish: