Looking for healthy, easy recipes for feel-good food? Nothing beats the fresh flavors, excellent nutrition, or easy preperation of pico de gallo. Get ready to transport your tastebuds to the warm shores of Mexico, and make a zesty, festive dish that will leave you feeling as healthy and refreshed as spending a week’s vacation relaxing in the sun.
Also called salsa fresca, this spicy, tangy Latin American condiment is incredibly easy and inexpensive to make. Tomatoes and cilantro add gloriously bright color, and onion, fresh garlic and a hint of jalepeno give it kick and crunch. The tangy mellowness of lime juice marries the flavors together perfectly in every bite.
Pico de gallo is one of those foods you just feel better after eating. It’s fat free, only has about 20 calories per hefty 1/4 cup serving, and is loaded with fiber and vitamin C. Pico is ideal to keep on hand if you’re watching your weight; because it’s so high in fiber, it helps you feel full and satisfied, and its fresh flavors make you feel as if a fiesta’s happening in your mouth. What’s more, it’s incredibly versatile. You can serve it atop most any side dish, salad or entree to instantly give your meal some fun and healthy Latin flair. And when you’re in the mood for a healthy snack which tastes absolutely decadent, use it as a dip for homemade tortilla chips, cuts of celery, or green pepper wedges. Muy delicioso!
Eat Healthy’s Super-Bomb Pico de Gallo:
3 large, ripe tomatoes
Half a large red onion
About 1/3 of a bunch of fresh cilantro (feel free to add more if you love the flavor)
1 clove of garlic
1/2 a jalapeno (use the whole pepper if you like things hot and spicy)
1 teaspoon salt
Half a lime
Dice the tomatoes and onion into a medium-sized bowl. Chop the cilantro, stems and all, and add it to the bowl. Peel the garlic clove, smash it with the heel of your palm to release its flavor, mince it fine and stir it in with the other veggies. Clean the jalepeno, taking care to remove all the seeds, chop it fine, and stir it in as well.
Sprinkle the salt over the veggies, then squeeze the lime over them, being careful not to get seeds in your pico. Give everything a good stir, and taste. Add a little more cilantro of jalepeno at this point if you’d like. Transfer your pico to an airtight container, and let it marinate in the refrigerator for at least an hour before serving to let all the flavors come through brilliantly.
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