Getting your player ready...
Crisley Vivieca (above and right) helps her grandmother make the salad. Cut broccoli, cauliflower, carrots and chayote (peeled and pit removed) into 2-inch pieces. Place in a large saucepan and cover with water. Bring to a boil, lower heat to medium, and simmer until tender, about 10 minutes. Drain, rinse with cold water, drain again. Cut an avocado into bite-sized chunks and add to vegetables. Drizzle escabeche (vinaigrette) over salad and serve.
Escabeche (vinaigrette): Mince half a red onion. Place in a saute pan and cover with about 1/4 cup cider vinegar. Add 1 tablespoon oil. Simmer about 5 minutes, until onion is softened. Drizzle over steamed vegetables.
