Summer tomato recipe: Pico de Gallo

YouTuber, blogger and cookbook author Kiki Nelson's new cookbook, "Plantifully Simple: 100 Plant-Based Recipes and Meal Plans for Health and Weight-Loss," uses this recipe for scooping, dipping and heaping atop other dishes. 

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

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.