Low Carb Summer Squash Salsa

Total Time:
1 hr 32 min
Prep:
15 min
Inactive:
1 hr 15 min
Cook:
2 min

Yield:
24 servings
Level:
Easy

NUTRITION INFO
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

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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