Mexican Zucchini & Red Pepper Salsa
Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.
2 pounds zucchini (look for small to medium ones)
2 medium red bell peppers, seeded and cut into a small julienne
1/2 cup peeled, seeded and diced cucumber
2 tablespoons finely chopped red onion
2 Serrano chiles, seeded and minced
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/2 teaspoon salt, or to taste
2 tablespoons chopped cilantro
Trim and dice zucchini, and place in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama, or thin slices of French bread.