Yellow Squash, Citrus, and Avocado Relish (AIP, Vegan, Paleo, Nightshade Free)

The other week I made Nourished Wellness’s AIP Chicken Flautas (so good, I highly recommend). I wanted some sort of relish to serve over them and that is how this recipe came to be. This relish works well in these winter months while citrus is still in season. There is a sweetness and saltiness plus creaminess from the avocado that makes this relish super fun and hits so many areas of your palate.


This is a great substitute for a corn-based relish (often used in many Mexican dishes). It would be great on top of tacos, fish, or alongside a basic chicken dish. There are so many ways to use this recipe!


Yellow Squash, Citrus, and Avocado Relish


1-2 tbs. olive oil or avocado oil

2 yellow squash/zucchini, diced

1 orange (most citrus varieties will work, I like mandarin oranges or even half a grapefruit)

1 avocado

1/4 tsp. himalayan pink salt

Optional: 1/4 cup chopped cilantro

Heat your oil over medium heat in a large frying pan. Add the diced yellow squash and sauté until soft, about 7-10 minutes. If at any point the squash begins to stick, add more oil.

While squash is sautéing, peel and separate the orange slices. Using a sharp knife (this is key so that you don’t end up squishing the citrus), gently cut the citrus slices into about 6-8 pieces (they should be small, not quite diced).

Slice your avocado in half, scoop out the flesh with a spoon, and cut the avocado into chunks (again, not quite diced but small chunks).

Once your squash has cooked, let cool completely. Once cooled, combine all ingredients in a bowl and lightly toss.

Serve immediately (tastes best fresh, but it can be kept refrigerated for a couple days).


What do you want to serve this relish with?! Let me know in the comments! I love hearing all your cooking ideas 🙂



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