Fresh Pico de Gallo 🌿

My kids asked for Pico de Gallo last night, and even though it’s definitely not tomato season, I said yes — because this quick, fresh mix adds so much brightness to winter meals.

It’s a simple way to bring something light and vibrant to the table during a season filled with heavier holiday foods. Plus, the ingredients naturally support digestion and immunity this time of year: tomatoes and lime for vitamin C, garlic and onion for prebiotics, and cilantro for gentle detox support.

It also fits seamlessly into almost any meal plan — use it on eggs, proteins, tacos, salads, bowls… truly anything that needs a fresh lift.

Here’s how to make it. 🌿✨

Ingredients:

• 4–5 ripe tomatoes, diced

• 1/2 red onion, finely chopped

• 1–2 jalapeños, seeds removed (or leave some seeds for spice)

• 2 garlic cloves, minced

• 1 small bunch cilantro, chopped

• Juice of 1 lime

• Sea salt + freshly cracked pepper, to taste

Optional:

• 1 avocado, diced

• A pinch of cumin

• Extra lime for brightness

Instructions:

1. Prep the tomatoes: Dice and lightly drain if they’re extra juicy.

2. Add the onion, jalapeño, garlic, and cilantro to a medium bowl.

3. Squeeze in the fresh lime juice and sprinkle with sea salt + pepper.

4. Toss gently to combine.

5. Taste and adjust seasoning — more lime for acidity, more jalapeño for heat, more salt if it needs balance.

6. Let it rest 10–15 minutes so the flavors come together.

How to Use Pico de Gallo

Use it as a fresh finish for:

• Grilled chicken or salmon

• Tacos or burrito bowls

• Eggs or breakfast scrambles

• Salads

• Crockpot dishes (so good on top of slow-cooked meals)

Nutrition Notes

This combo supports:

• Digestion — raw garlic + onion provide prebiotics

• Immune health — tomatoes + lime juice deliver vitamin C

• Hormone metabolism — cilantro supports natural detoxification

• Blood sugar balance — adds flavor and volume without sugars