Summer Vegetable Salsa
Download Handout Spanish Handout

Tomatoes are a good source of vitamin A and are also high in vitamin C and lycopene. Store uncut tomatoes at room temperature for best taste.

Fresh Vegetable Salsa
Yield: 6 servings


  • 1 medium zucchini
  • 1 medium white onion
  • 3 Roma tomatoes
  • 1 Jalapeno pepper (optional)
  • 4 garlic cloves
  • ½ cup fresh cilantro or parsley, chopped
  • ½ teaspoon salt (optional)
  • 1/4 cup lime juice


  1. Wash hands with soap and water.
  2. Rinse all vegetables and herbs under cool running water before cutting or eating.
  3. Dice zucchini, onion and tomatoes into small pieces and put into medium bowl.
  4. Because the jalapeno can burn the skin, an adult should remove the seeds and mince it. Mince the garlic. Add jalapeno and garlic to the tomato mixture.
  5. Add cilantro, salt, and lime juice to the tomato mixture. Mix well.
  6. Chill in the refrigerator at least 30 minutes before serving.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 25
  • Total Fat 0g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 198mg
  • Total Carbohydrates 6g
  • Fiber 1g
  • Total Sugars 3g
  • Protein 1g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 0%
  • Potassium 4%