Pretty Pico (vegan, raw, & gluten-free)

Photo by Anna Pelzer / Graphics by Nia Seney (the lovely ladies of Vegan Creative)

Photo by Anna Pelzer / Graphics by Nia Seney (the lovely ladies of Vegan Creative)

This is a super healthy, colorful twist on pico de gallo (suuuuper fresh salsa). I enjoy this with organic, baked chips or on fajitas, burritos, tostadas, or tacos.

Recipe from Radiance 4 Life

Ingredients:

  • 2½ cups diced fresh tomatoes (use a mix of red, orange, and yellow if possible for maximum gorgeousness)
  • ½ cup EACH: finely diced white onion, chopped cilantro, and finely diced cucumber
  • ¼ cup EACH: grated carrot, minced jalapeno, and fresh lime juice
  • 2 large cloves garlic, minced or pressed
  • 1 teaspoon sea salt

Place all of the ingredients in a medium-large bowl and stir gently until well combined. Store in an airtight container, refrigerated, for several days.

Servings: Makes about 4 cups (serves 8) GF/SF/Green (according to the health guidelines in my Be Radiant program and cookbooks)