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Chayote and Hearts-of-Palm Salad

['1 garlic clove', '3/4 teaspoon salt', '1/4 cup fresh lime juice', '1/4 cup extra-virgin olive oil', '1/4 cup finely chopped white onion', '2 pound chayotes (also called mirlitons; 4 medium)', '2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained', '2 large celery ribs, thinly sliced', '1/3 cup fresh flat-leaf parsley leaves', '1/4 cup fresh cilantro leaves']

Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.

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