Chayote Tops and Salted Eggs Salad

I found this recipe in Food Magazine (April Issue last year) and I made a twist, since I don't like vinegar in my salad. Instead of blanching, I steamed the chayote tops.
Here's the recipe:
1 bundle chayote (sayote) tops
2 salted eggs
olive oil
balsamic vinegar (optional)
1 big tomato

Cut off the tough lower half of the chayote tops. Steam for few minutes. Set aside.
In a bowl, combine salted eggs and tomato with 1 tablespoon olive oil.
Place a small amount of the chayote tops . Pour the mix salted eggs and tomato on top.

 Right post for Lenten Season(specially Friday)

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