Low Carb Summer Squash Salsa Food

SUMMER YELLOW SQUASH & ZUCCHINI SALSA

Steps:

• In medium saucepan and 1 tablespoon of olive oil over medium heat.
• Add diced zucchini, yellow squash and salt and pepper to taste.
• Sautee until just tender about 3 minutes. Careful to not over cook, should still have crunch to them you do not want them to become mushy.
• Set squash aside to cool
• In bowl tossed cooled vegetables, parsley, basil and 2 tablespoons of olive oil

SUMMER SQUASH SALSA

Steps:

• 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.

SUMMER SQUASH CARPACCIO

Steps:

• Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.

LOW CARB SUMMER SQUASH SALSA

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.