Ingredients

• 5 chayotes, diced into 1/4 inch cubes (to prep chayotes for dicing, slice lengthwise in half, rub the chayote together meat to meat until starch is released, rinse, then remove pit and peel)
• 1 large jicama, peeled and diced into cubes (same size as chayote cubes)
• 3 mangos, peeled and diced to 1/2 inch cubes
• 4 medium golden beets, roasted and cooled (can be done a day in advance and refrigerated), diced into 1/4 inch cubes
• 2 cups grape tomatoes, washed and halved
• 1 large red onion, small dice
• 3 large jalapeno peppers, small dice
• 10 limes + zest of 2 limes
• 1/4 cup agave syrup
• 1/4 cup extra virgin olive oil
• 1 large bunch fresh mint leaves, roughly chopped
• 1 loose cup fresh cilantro, roughly chopped
• 1/4 cup fresh chives, chopped small
• 1 teaspoon sea salt, to taste
• 1 teaspoon black pepper, to taste

Directions

1. In a bowl, mix chayote, jicama, mango, golden beets, grape tomatoes, red onion, jalapenos
2. Toss gently and evenly
3. Add zest of 2 limes, juice of all the limes (12), agave nectar and olive oil
4. Toss and make sure lime juice coats all the ingredients
5. Refrigerate for at least 4 hours, tossing the salad every so often
6. Add the mint, cilantro and chives
7. Put back in the refrigerator for another hour
8. Add salt and pepper to taste