Best 2 Summer Squash Salsa Recipes

Indulge in the vibrant flavors of summer with our refreshing Summer Squash Salsa recipe. This zesty salsa is a delightful blend of fresh summer squash, juicy tomatoes, crisp cucumbers, and a medley of zesty herbs. The sweetness of the squash pairs perfectly with the acidity of the tomatoes, while the cucumbers add a refreshing crunch. Infused with the aromatic flavors of cilantro, mint, and lime, this salsa is a burst of freshness that will tantalize your taste buds. Serve it as a vibrant dip with tortilla chips, as a flavorful topping for grilled meats, or as a vibrant addition to your favorite tacos. This versatile salsa is also an excellent way to incorporate more vegetables into your diet. So, let's dive into the delightful world of flavors with this tantalizing Summer Squash Salsa recipe!

Here are our top 2 tried and tested recipes!

SUMMER SQUASH SALSA

Summer Squash Salsa image

Provided by Food Network

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 cups cubed jicama
1 cup cubed yellow squash
1 cup cubed zucchini
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced habanero pepper, optional
1 small minced jalapeño pepper
1 teaspoon kosher salt
Juice from 1 lemon

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.

GRILLED MAHI MAHI WITH SUMMER SQUASH SALSA

Grilled Mahi Mahi with Summer Squash Salsa image

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 yellow zucchini or yellow squash
Kosher salt
2 tomatoes, diced
1/2 red onion, finely chopped
1/2 jalapeno pepper, minced (remove seeds for less heat)
Juice of 2 limes
2/3 cup packed fresh cilantro (leaves and tender stems), chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
8 skinless mahi mahi or striped bass fillets (about 6 ounces each)
Extra-virgin olive oil, for brushing
Freshly ground pepper

Steps:

Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

Tips:

Choose the right squash: For this salsa, it's best to use a firm summer squash, such as zucchini or yellow squash. Avoid using winter squash, as it is too hard and dense.
Grill the squash: Grilling the squash adds a smoky flavor to the salsa. If you don't have a grill, you can roast the squash in the oven.
Use fresh herbs: Fresh herbs, such as cilantro and basil, add a bright flavor to the salsa. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
Don't overcook the salsa: The salsa is best when the vegetables are still slightly crunchy. If you cook it for too long, the vegetables will become mushy.
Chill the salsa before serving: Chilling the salsa allows the flavors to develop and meld together. Serve the salsa chilled or at room temperature.

Conclusion:

This summer squash salsa is a delicious and versatile dish that can be enjoyed as a dip, a topping, or a side dish. It's a great way to use up fresh summer squash and it's sure to be a hit at your next party or gathering.