Low Carb Summer Squash Salsa

Name: Low Carb Summer Squash Salsa
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

9 ingredients

6 steps

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

1

Heat oil in a large skillet over high heat.
2

Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender.
3

Remove from heat, drain, and spread out on a plate.
4

Refrigerate quickly without a cover to stop the cooking.
5

When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving.
6

Serve as an accompaniment to spicy dishes, chicken, fish, and more.