Recipe courtesy of Tocabe American Indian Eatery
Summer Squash Salsa
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 23
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 170
- Total: 15 min
- Active: 15 min
Ingredients
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
Directions
- 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.