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Zucchini Pico de Gallo Salsa or Salad Recipe

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As delicious to taste as it is to behold! And just one more recipe in your zucchini cookbook arsenal. Easy to swap out ingredients on hand for the array in this recipe. Cucumber, cauliflower, green onions, etc. You select your level of desired heat by type and amounts of peppers - jalapeno, verses poblano vs. bell peppers. For the salsa dip I small-diced (1/4") all veggies. Next time I'll make it into a salad by regular 1/2" dicing. The lime dressing is perfect by itself even as a salad dressing, there's no need for any olive oil.

Prep time:
Servings: 1 quart
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Ingredients

Cost per recipe $3.02 view details

Directions

  1. In medium-size bowl, combine all ingredients and toss lightly but thoroughly. Refrigerate for one or more hours before serving.
  2. Yield about 4 1/2 cups: as a dip enough for 12-16 servings; as a side salad enough for 8 half-cup servings.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 658g
Calories 143  
Calories from Fat 10 7%
Total Fat 1.23g 2%
Saturated Fat 0.23g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1204mg 50%
Potassium 1495mg 43%
Total Carbs 32.66g 9%
Dietary Fiber 8.1g 27%
Sugars 16.27g 11%
Protein 6.75g 11%
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