Chayote Squash, or "chow-chow" as it was called when I was young, belongs to the Cucurbitaceae family, like melons, squash and cucumbers. It has a distinct texture -- a bit crisp but fleshy like pears, and has a mildly sweet watery flavor, high in fiber and folate. Quite a few savory Indian recipes use this pear-like vegetable.
Jicama, aka "Mexican turnip" is another favorite that has a crisp apple-like crunch and a mild sweet flavor, high in dietary fiber.
Green Papaya, rich in fiber and antioxidants, is treated as a vegetable in Indian cuisine, cooked in curry sauce or with coconut cream and lentils; or in salads raw and fresh.
The three of them together make a perfect combination for crisp fresh salad, dressed lightly with Asian-fusion-inspired flavors. Optionally, I had pickled ginger handy, plus thinly sliced purple onions, colorful mini peppers, and crisp sweet snap peas.
Pickled ginger slivers
colorful mini bell peppers
2 tsp Lime juice
1 Tbsp Honey
1 tsp Bragg liquid aminos
1 tsp Mirin
2 tsp Apple cider vinegar
Topping: roasted unsalted peanuts, crushed