Who doesn’t love a refreshing salad in summer? This one hits the spot and can be whipped up in just five minutes. 

Chayote – or cho cho – is a squash native to Central America that can be eaten raw. It’s got a mild, fresh taste, with a crisp texture that lends itself well to salads. It’s not as out-there as it sounds; Sainsbury’s sell them, as do many local international supermarkets. Cho cho is absolutely packed with nutrients, including a hefty amount of vitamin B9, which your body needs to keep your blood healthy.

Both melon and chayote are high in vitamin C, an antioxidant that your body needs to keep blood, skin, tendons and ligaments in tip-top condition. Vitamin C also plays a huge part in boosting your immune system, so this is a great one to have if you’re feeling the curse of a summer cold.

These fruits have a high water content, making them incredibly hydrating and ideal for upping your water intake without having to guzzle three billion glasses of H20.

The addition of almonds adds a hit of protein, which should help keep you energised through those sweaty days.

Serves: 4

1 small cantaloupe, sliced

1 chayote (cho cho), finely sliced on a mandoline (or a knife if you’re careful)

1 shallot, sliced into half-moons

30 mint leaves

50g (2oz) roasted and salted Marcona almonds

Splash of coconut vinegar (or white wine vinegar)

Glug of extra virgin olive oil

Salt and freshly ground black pepper

1. Combine all the ingredients in a large bowl and toss together. 

2. Plate up, then sprinkle with salt to taste.

Recipe taken from Plentiful by Denai Moore (Hardie Grant, £24), out now. 

Image: Yuki Sugiura