Recipe courtesy of Tocabe American Indian Eatery

Summer Squash Salsa

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 8 to 10 servings
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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 


  1. 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.