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Low Carb Summer Squash Salsa




Source of Recipe


George Stella


List of 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



Recipe



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.