Low Carb Summer Squash Salsa |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 24 |
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Ingredients:
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 |
Directions:
1. 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.
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