Zucchini Squash Salsa
One thing that has become a constant in our house is weekly menu planning with the hubs. We both sit down and talk about what we are going to eat in the week to come. Now that we are giving up gluten, dairy, sugar, legumes, and alcohol; we really have become planners! The key to the Whole 30 is planning!! We sit down with our Whole 30 bible, Juli Bauer’s Paleo Cookbook and our already beloved recipes that we can modify, and come up with a plan. I write my grocery list very organized by aisle (I’m a little ocd) and be sure to put everything we will need for at least the first 3-4 days. I get all meats and non-perishables on Sunday and then do an extra shopping trip in the middle of the week for fresh ingredients and milk for the kids. I love that we do this together and write it up on our house recipe board. It helps keep us on track and be compliant!
With Cinco de Mayo coming up, I wanted to share a good salsa recipe. This is a recipe that I got from work (The International Culinary School at The Art Institutes) and have modified it to suit our family’s wants and needs. I like to use it as a base and then change it depending on what I am serving it with. This salsa is Whole 30 compliant, as long as you aren’t dishing it up on some tortilla chips or tacos! My kids absolutely love this salsa!
Zucchini Squash Salsa
2 large limes juiced
3 scallions finely chopped
1 clove garlic minced
1 whole jalapeno (minus seeds and pith) minced (use Serano chili if you prefer spicier)
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Cup chopped fresh cilantro
1 carrot small diced (1/4 x 1/4 x 1/4 inch)
1 zucchini small diced
1 summer squash small diced
2 tomatillos small diced
2 tomatoes small diced
Season with salt and pepper
This salsa is great with grilled chicken. I like to add diced pineapple or mango if I am serving it over fish. We add apple if served with pork. You can also add avocado to add a little creaminess to the dish.
If you add about 6 more juiced limes and a lb. of chopped peeled wild caught shrimp, you will have an amazing Ceviche!
You can roast the zucchini, squash, tomatillos, garlic and onion with olive oil, salt and pepper and then blend with other ingredients if you don’t want to take the time to dice all the veggies or want a more blended salsa.
We love to eat chips and salsa but since we are on the Whole 30 journey, we can eat this with some plantain chips and still be compliant!
The best way that I have found to cut zuchinni or similar veggies into a nice dice is by cutting off two sides so that it isn’t rolling around the cutting board. You can then cut it into the “planks”, then “sticks”, and then your beautiful little dice.
To find more awesome recipes or different kitchen, garden, parenting tips; be sure to check out my blog at www.Thebitesizeblonde.com and follow me on Insta/twitter @Bitesizeblonde
Have a yummy day!