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
- 2 medium yellow squash
- 1 cup organic salsa
- 1 tsp. coconut oil
- 1 tsp. fresh lemon juice
- 1/4 cup fresh parsley
- 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.
- In a small bowl, combine salsa, coconut oil and lemon juice; mix to combine.
- Top squash slices with salsa mixture. Sprinkle with fresh parsley.
- Serve chilled.