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YouTuber, blogger and cookbook author Kiki Nelson, whose recent cookbook “Plantifully Simple: 100 Plant-Based Recipes and Meal Plans for Health and Weight-Loss” (Simon Element, $32.50) highlights the benefits of a high-carb, low-fat and plant-based diet, says she loves this recipe because it elevates the other flavors in the meals she prepares. (Its versatility for dipping and scooping doesn’t hurt either.)
A favorite way to eat it? Heaped on top of another of her recipes: a Loaded Taco Sweet Potato.
Pico de Gallo
Makes 2 cups
INGREDIENTS
1½ cups diced Roma tomatoes (about 3 medium tomatoes)
1⁄3 cup chopped fresh cilantro leaves
1⁄4 cup diced red onion
2 tablespoons fresh lime juice
1⁄8 teaspoon sea salt, plus more to taste
Published by Simon Element, 2024
DIRECTIONS
In a medium bowl, combine the tomatoes, cilantro, onion, lime juice and salt. Give everything a gentle toss and season with more salt, if desired.
Store in a sealed container in the refrigerator for up to 4 days.
Excerpted from PLANTIFULLY SIMPLE: 100 Plant-Based Recipes and Meal Plans for Health and Weight-Loss. Copyright @ 2024 by Kiki Nelson. Photography Copyright © 2024 by Kiki Nelson. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
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