Low Carb Summer Squash Salsa
2015-10-13
- Yield : 24 servings
- Prep Time : 15m
- Cook Time : 2m
- Ready In : 32m
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Nutritional Info
This information is per serving.
Calories
17 calorieFat
1 gramsSaturated Fat
0 gramsCarbohydrate
1 grams
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
Method
Step 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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