A succulent homegrown tomato is one of summer’s greatest pleasures – no matter how you slice it. Add a sprinkle of salt, and you’ve got a delicious, refreshing snack!
Pastas, salsas, soups, and your favorite sandwich also feature this fruit (or vegetable, depending on who you ask), which comes in varieties ranging from beefsteak to grape. Enjoy these little orbs often for maximum health benefits, including boosted heart health and cancer prevention. They’re an excellent source of vitamin C, vitamin K, potassium, and fiber.
Michele Reneau's Pico de Gallo
6
servingsIngredients
- 2 lbs.
vine-ripened tomatoes, chopped
- 1
jalapeño, seeded and chopped
- 1
small white (or red) onion, diced
- 1
avocado, cubed
Juice of 1 lime
- ½ tsp.
sea salt
- 1 tsp.
dried oregano
- ½
bunch of cilantro, chopped
- 1-2
garlic cloves, minced
Directions
Chop up the tomatoes, jalapeño, onion, and avocado; toss to combine.
Stir in the juice of a lime along with the salt, oregano, cilantro, and garlic.
Refrigerate until ready to eat.
- *Always use fresh ingredients for the best flavor.
- Did you know? - Americans dine on an average of 23 pounds of tomatoes every year. Around half of that consumption is contributed to two of its forms: tomato sauce and ketchup.
Michele Reneau, of Signal Mountain, loves creating simple, healthy dishes that her four kids will enjoy. Michele’s vibrant pico de gallo recipe is a household favorite for its creaminess (thanks to the avocado) and versatility – use it as a topping for salmon or chicken, add it to omelets, quesadillas, and salads, or eat it by itself with tortilla chips!
