Summer Squash Salsa
Makes:
3 cups; 6 servings
Utensil:
Saladmaster Food Processor
3.5 Qt. Double Walled Bowl
small mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Recipe Description:
Zucchini squash, with its mild flavor, blends well with other salsa ingredients and seasonings. Zucchini is low in calories, a good source of vitamin A, vitamin C and calcium. Raw zucchini is also a good source of fiber and an easy way to add an extra serving of vegetables to your meal.
1
zucchini, julienned, use Cone #2 (approximately 2 cups/370 g)
1
cucumber, julienned, use Cone #2
1⁄4
cup
red onions, strung, use Cone #2
(29
g)
1
medium
tomato, small dice with juices
1⁄2
teaspoon
ground cumin
(1
g)
1⁄2
teaspoon
chili powder
(1
g)
1⁄2
teaspoon
natural salt
(3
g)
1⁄4
cup
fresh cilantro leaves, chopped
(4
g)
2
tablespoons
lime juice
(30
ml)
2
tablespoons
extra virgin olive oil
(30
ml)
1
jalapeño pepper, minced, or crushed red pepper (optional)
Directions:
- Process zucchini, cucumber and red onion directly into a mixing bowl.
- Add diced tomatoes, cumin, chili powder, salt and cilantro. Thoroughly mix to combine.
- In a small bowl, combine lime juice and olive oil and pour over mixture.
- Toss zucchini with dressing. Taste and add any extra seasonings as desired.
Tips:
- Serve zucchini salsa on top of fried chicken, steamed or pan seared fish, or your favorite vegetable or bean based burger.
- Use salsa as a dip for corn or other whole grain chips.