[Recipe Inspiration] Summer Squash with Mango Salsa

When it comes to the perfect summer dish, there are a few hallmarks that come to mind: fresh, seasonal, nourishing ingredients and, above all, easy to make! The Summer Jerked Mixed Squash with Mango Salsa from Calabash Cove Resort and Spa in St. Lucia has all of that in spades.

This squash and mango recipe is packed with a rainbow of fresh fruit and veggies—greens, yellows and even purples abound—so it’s certainly both delicious and nutritious. Plus, the perfect combination of herbs and spices give it a truly unique Caribbean kick.

“All the items in this dish are easy and always available in the summer,” says Burt Jules, Calabash Cove’s executive chef. “A healthy choice that is gluten free and a vegan’s delight, this simple dish will impress your guests during the summertime—and it can be served warm or cold.”

Indeed, this is the perfect recipe to add to your summer cooking repertoire, whether you’re serving spa-goers, houseguests or keeping it all to yourself!

Related: 5 Fun Summer Cocktails for Clients on Vacation

Summer Jerked Mixed Squash with Mango Salsa

Serves 4

• 1 diced firm or semi-ripe mango
• 1 yellow squash
• 1 zucchini
• 1 eggplant
• 3 Tbsp. chopped parsley
• 1 Tbsp. minced garlic
• 2 Tbsp. chopped red onion
• 3 Tbsp. chopped chives
• 3 Tbsp. diced red bell peppers (optional)
• 3 Tbsp. olive oil (optional) or other preferred oil
• 3 Tbsp. jerked seasoning paste

Slice yellow squash, eggplant and zucchini about ¼ inch thick. Place in container and add jerk seasoning, gently mixing with a wooden spoon or flat spatula to avoid breaking sliced squash. Set aside for about 20 minutes. In a hot skillet or nonstick pan, sear sliced squash for 3 minutes on each side. Place on dry paper towel to absorb excess liquid.

For the mango salsa, add parsley, chives, onions, bell peppers, garlic and diced mangoes to a small bowl. Mix in olive oil, then add salt to taste.

Courtesy of Calabash Cove Resort and Spa