- 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
- Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
- Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
- Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
- Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.