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

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 cookbooks and coaching programs)