Low Carb Summer Squash Salsa Recipes

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SUMMER SQUASH SALSA

Provided by Food Network

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9



Summer Squash Salsa image

Steps:

  • Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.

2 cups cubed jicama
1 cup cubed yellow squash
1 cup cubed zucchini
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced habanero pepper, optional
1 small minced jalapeño pepper
1 teaspoon kosher salt
Juice from 1 lemon

LOW CARB SUMMER SQUASH SALSA

Provided by Food Network

Categories     condiment

Time 1h32m

Yield 24 servings

Number Of Ingredients 9



Low Carb Summer Squash Salsa image

Steps:

  • Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving. Serve as an accompaniment to spicy dishes, chicken, fish, and more.

Nutrition Facts : Calories 17 calorie, Fat 1 grams, SaturatedFat 0 grams, Carbohydrate 1 grams

2 tablespoons canola oil
1 cup zucchini, small diced
1 cup yellow squash, small diced
1/2 cup yellow bell pepper, small diced
1/4 cup red bell pepper, small diced
1/4 cup sugar substitute (recommended: Splenda)
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 cup cantaloupe, small diced

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