LOW CARB SUMMER SQUASH SALSA

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Low Carb Summer Squash Salsa image

Provided by Food Network

Categories     condiment

Time 1h32m

Yield 24 servings

Number Of Ingredients 9

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

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

*** Explore more Low Carb Summer Squash Salsa Recipes »

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