This Paleo and Whole30 Pico de Gallo is a quick and easy appetizer. Fresh tomatoes, onion, garlic, cilantro, lime juice and avocado oil and ten minutes are all you need. Vegan-, vegetarian-friendly.
Bare feet, sandy beaches, dips in the pool, fresh veggies. I love how vibrant and flavorsome all the locally sourced veggies are. Especially the tomatoes.
Eating a grocery store tomato in wintertime is like biting into a juicy head of iceberg lettuce. Meh. But in summer… I’d happily eat these babies for every meal. Just a tomato in hand, leaning over the sink with tomato juice running down my face and arms. Judge me all you want. They’re dang tasty and super healthy to boot.
This Paleo and Whole30 Pico de Gallo is the perfect summertime snack, topping, side salad, whatever. It’s so good, you can just eat it right out of the bowl with a spoon. Or your hand. Just trust me.
It’s also super-easy to make. Ten minutes and some fresh tomatoes, onion, garlic, cilantro, lime juice and avocado oil, and you’re good to go. Add a jalapeño for a kick and pink Himalayan sea salt to taste. I love this chef’s knife for chopping all my veggies (My hubby surprised my with the whole championship BBQ knife set.) and and this pair of herb scissors for the cilantro.
Serve this Paleo and Whole30 Pico de Gallo with Siete Grain Free Tortilla Chips, kale chips, bacon chips, plantain chips (okay, any kind of veggie chips, especially if you make them at home on your own dehydrator) or cucumber slices. Serve it atop grilled fish or chicken or over your Paleo and Whole30 Taco Bowls. Or really, just eat it out of the bowl. YUM.
Store in the refrigerator for up to 4 days in an airtight container.
Don’t forget to Pin this Paleo and Whole30 Pico de Gallo for later!