Easy Low Carb Squash Salsa (Taste Bud Tingling)
If you’re after a bright, zippy snack or a lively side that stays friendly to your low-carb goals, this Easy low carb squash salsa is the answer. I love how garden-fresh zucchini and squash mingle with cantaloupe for a pop of sweetness, then get a quick toss with a crisp, refreshing finish.
It’s the kind of dish I whip up on busy weeknights to pair with grilled chicken or fish, and it’s equally good as a light starter for entertaining. The best part? You can keep it cilantro-free if you prefer a milder herb note, or add cilantro for a fresh boost.
This simple squash salsa recipe is versatile, fast, and perfect for meal prep or a quick side that feels bright and celebratory.
Why you’ll love this recipe
This Easy low-carb squash salsa hits several sweet spots at once. First, it’s brilliantly low in carbs, thanks to the zucchini, yellow squash, and cantaloupe mingle rather than heavy starches, making it an ideal side or topping for keto or low-carb meals.
The combination of crisp vegetables with a hint of sweetness keeps things balanced, while the quick sauté and fresh ingredients mean you can have a vibrant salsa in under 20 minutes.
It’s naturally gluten-free, and you can easily adapt it for dairy-free diets. If you’re cooking for a crowd, this salsa scales up with little effort and still stays bright, crunchy, and refreshing.
Whether you’re dipping into it as a quick snack or loading it onto a plate with proteins, this squash salsa recipe brings color, texture, and a little bit of summer into any meal.
Ingredients (serves 4)
- 1 tablespoon canola or olive 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 Notes: You can adjust the veggie mix to your taste, and you can skip cilantro if you prefer a cilantro-free version.
Timing
- Prep time: 10 minutes
- Cook time: 6 minutes
- Total time: 16 minutes
Step-by-Step Instructions
Step 1
Heat oil in a large skillet over high heat. Add zucchini, yellow squash, yellow and red bell peppers, a pinch of salt, and a pinch of pepper. Cook for 2 minutes, or until just tender.
Step 2
Remove from heat and spread the mixture on a plate to cool quickly, helping to stop the cooking process.
Step 3
Stir in the cantaloupe and the sugar substitute. Mix well and taste; adjust seasoning as needed.
Step 4
Chill briefly or serve immediately as a vibrant accompaniment to spicy dishes, chicken, or fish.
Nutritional Information
- Calories: 17 per serving
- Total fat: 1 g
- Saturated fat: 0 g
- Carbohydrates: 1 g
- Dietary fiber: 2.5 g
- Protein: 0 g
- Sodium: 0 mg (adjust with salt as used)
Healthier Alternatives for the Recipe
- Cilantro option: If you love a fresh herb note, add chopped cilantro for a bright finish.
- Dairy-free: This salsa is naturally dairy-free; skip any dairy additions.
- Higher protein: Pair with grilled chicken or shrimp to boost protein content.
- Spice twist: Add a pinch of chili flakes for a gentle kick.
Serving Suggestions
- Serve with grilled meats, tacos, or as a topping for baked fish.
- Use as a dip with crackers or veggie sticks for a quick, colorful snack.
- Mix with a small amount of lime juice and avocado for a quick salsa-like sauce.
Common Mistakes to Avoid
- Overcooking the veggies: Keep them crisp-tender so the salsa retains texture.
- Oversweetening: The sugar substitute should enhance, not overpower the natural flavors.
- Waiting too long to chill: A quick chill helps the flavors meld and improves texture.
Storing Tips for the Recipe
This salsa stores well in the refrigerator for up to 3 days. Keep it in an airtight container to maintain crispness; you may want to drain any excess moisture before serving after storage.
Conclusion
This Easy low carb squash salsa is a bright, versatile addition to your meal rotation. It brings color, crunch, and a touch of sweetness into a straightforward dish that fits well with ketogenic or low-carb plans, while still being friendly to a variety of dietary needs. It’s a refreshing reminder that simple ingredients, prepared well, can deliver big flavor.
FAQ’s
What salsa has the lowest carbs?
A squash-based salsa like this Easy low carb squash salsa typically keeps carbs low while delivering fresh flavors and a crisp texture.
Is squash ok on a low-carb diet?
Yes. Zucchini and squash are naturally low in carbs and work well in light, veggie-forward dishes.
Can you eat salsa on a low-carb diet?
Absolutely. Salsa made with low-sugar ingredients, fresh veggies, and minimal dairy-free additions can fit well within a low-carb plan.
What is a low-carb substitute for butternut squash?
Zucchini or yellow squash can be used as low-carb substitutes in many recipes that originally call for butternut squash.
