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Prep Time: 20 mins
Cook Time: 7 mins
Cumin seeds are first toasted to release their intense aroma and flavor, then added to the dressing for this refreshingly light summer salad. Together with sweet papaya, grilled corn, and crunchy chayote squash, this dish has an appealing range of colors, textures and flavors.
(amount per serving)
To toast cumin seed: Heat small skillet on medium heat 2 minutes. Add cumin seed; cook 1 minute, shaking pan constantly until seeds darken slightly and are fragrant. Immediately remove cumin seed from skillet to avoid over-toasting.Test Kitchen Tip: Chayote are also called mirliton. It is a pear-shaped, tropical squash that is light green in color. Chayote resembles a summer squash and combines the cool flavors of cucumber and zucchini with the crisp texture of an apple. Chayote squash does not need to be peeled and can be eaten raw, baked, roasted, steamed, sautéed or fried.
Recipe by Gourmet
Recipe by McCormick
Recipe by Zatarain's
The Gourmet Menu Collections help you find the perfectly paired four course menu for your next dinner party. You can even get a timeline that tells you exactly when to cook everything on the menu. Or you can choose to build your own menu by choosing each recipe one at a time.