Springtime Squash Snack

by Amie on April 22, 2012

Friday afternoon I was walking back from a food store tour with a client at Whole Foods Market. I had a bag full of groceries in my hand – lots of fresh yellow squash, fresh organic salsa, coconut oil and parsley. I was planning on creating a baked squash dish in my new Le Cruset casserole dish- but that didn’t happen.

It was 80 degrees walking through Central Park and I just couldn’t force myself to turn on the oven in my tiny apartment- so I didn’t.

Suddenly, nothing in life sounded as good as a quick n’ easy snack before I decided what to actually make for dinner.  It was every bit as delicious as I had imagined it to be in my mind- the whole way I walked home.

The key is the mixture of organic salsa, coconut oil and fresh lemon juice.

This sauce is top notch people.

And let me tell you- it’s a cinch to make.

From start to first bite- it takes about 1 minute flat.

Not bad for a clean sauce- eh?

After chasing my squash snack with a chilled glass of cucumber lemon water, I continued on to make a refreshing dinner of gazpacho with chunky avocado and chia seeds. Recipe to come soon!

I’ll just say this snack is as delicious as I imagined it to be.  And I can’t wait to make it again. This may just become my go-to appetizer before dinner this spring and summer.

Note to self: Next time try this with zucchini. I bet that would be even better. Don’t ‘cha think?

I mean. Just one bite and suddenly everything in life made sense again.

Springtime Squash Snack


Gluten-Free and Vegan

Serves 2

Ingredients

  • 2 medium yellow squash
  • 1 cup organic salsa
  • 1 tsp. coconut oil
  • 1 tsp. fresh lemon juice
  • 1/4 cup fresh parsley

Directions

  1. Slice each squash in half, lengthwise. Then, place the flat sliced surface down and cut into 1/4 inch slices.  Lay slices flat on a serving dish. Set aside.
  2. In a small bowl, combine salsa, coconut oil and lemon juice; mix to combine.
  3. Top squash slices with salsa mixture. Sprinkle with fresh parsley.
  4. Serve chilled.
  5. Enjoy!
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{ 10 comments… read them below or add one }

Jen April 22, 2012 at 12:47 pm

Your photos are stunning! I’ve never seen yellow squash…only yellow spaghetti squash ;). Do you find scheduling appointments with your clients busy, interferes with your own schedule to do things?

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Amie April 22, 2012 at 3:00 pm

Thanks Jen! Hope you are having a relaxing Sunday! My clients never interfere with my own schedule; I simply put them first and always make time for myself around their appointments!

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Melaina from Rudi's Gluten Free Bakery April 23, 2012 at 9:27 am

Lovely! I never would have thought to eat squash as a raw snack but it sounds wonderful! Another beautiful idea to fuel our spring and summer months :)

Reply

Amie April 23, 2012 at 2:32 pm

Thank you Melaina; great to hear from you, as always darling! Enjoy and have a sunny Boulder day! xo

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Val @ Tips on Healthy Living April 24, 2012 at 11:03 am

Lovely photos! I find that some raw veggies like yellow squash and zucchini are hard to digest and give me a tummyache. I wonder if this would work as well if you parboil the squash?

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Amie April 24, 2012 at 11:22 am

Thank you so much Val; I agree that I can only take so much of raw veggies but I love eating them and at times eat way too many – especially this time of year with all the pretty produce in the farmers markets! I’m sure you could lightly blanch or steam the squash and it would be just as delish!

Reply

Val @ Tips on Healthy Living April 24, 2012 at 11:30 am

Ooo! Steaming them — good idea. Thanks :)

Reply

Amie April 24, 2012 at 11:36 am

Of course; enjoy Val!

Reply

Sarah April 24, 2012 at 5:47 pm

This looks absolutely delicious! I’ve got to give this a go soon.

Reply

Amie April 24, 2012 at 7:05 pm

Thanks Sarah; hope you enjoy it!

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