Mexican Choko Salad Recipe

By | Published | Salad | No Comment


  • Chokos – 2, peeled and stoned
  • Fresh Corn Kernels – 1 cup
  • Celery – 1 cup, sliced

For the Herb Dressing:

  • Olive Oil – 1/2 cup
  • Red Wine Vinegar – 2 tblsp
  • Salt as per taste
  • Black Pepper – ground
  • Dried Oregano – 1/2 tsp
  • Dried Thyme – 1/2 tsp
  • Flat-leaf Parsley – 3 tblsp, chopped
  • Small Onion – 1/2, finely chopped


  1. Cut the choko flesh into thick slices.
  2. Steam for about 8 minutes or until tender.
  3. Spread on a plate to cool.
  4. Boil the corn in lightly salted water for 2 1/2 minutes.
  5. Drain and refresh in cold water and drain again.
  6. Blanch the celery for about 40 seconds in boiling water. Drain.
  7. Transfer choko slices to a salad bowl and add the corn and celery.
  8. To make the dressing, whisk the oil and vinegar together in a bowl.
  9. Add the salt, ground pepper, oregano, thyme, parsley and onion.
  10. Mix well.
  11. Pour this over the salad and mix well.
  12. Serve.

Feel free to comment or share your thoughts on this Mexican Choko Salad Recipe from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to our Newsletter
Sign up to receive the latest recipes, kitchen tips as well as receive other site updates!

Stay Connected:

Send this to a friend