Ingredients

2 English Cucumbers, sliced in rounds

2 pints Seasonal Cherub Tomatoes (I used red and yellow), cut into halves

2 Chayote, cubed *** see info below ***

1/2 Purple Onion, minced

1 Large Red Bell Pepper, diced

3/4 cup Pomegranate Red Wine Vinegar

1/4 cup Extra Light Extra Virgin Olive Oil

1/4 tsp Celery Seed

1/4 tsp Dried Lemongrass (I love Penzey's)

1 tsp Sea Salt

1 Tblsp Organic Coconut Palm Sugar

Directions

Prepare all vegetables as suggested above. Combine vegetables, oil and vinegar, seasonings and coconut sugar in a large mixing bowl. Mix thoroughly. Refrigerate and allow to marinate at least one hour before serving.

Notes:

*** Chayote (also known as pear squash or vegetable pear) is a special veggie that you really should experience if you haven't yet. It's native to Mexico and Central America but it shows up here in the fall, winter and spring. It has a firm texture something like a cross between an apple and a cucumber with a mild flavor. It's simply lovely. To prepare it, peel it with a vegetable peeler and then cut in half and core. Once you remove the core you can chop the flesh as desired. It can then be cooked as you would any veggie, or as in this recipe, enjoyed raw. ***