One of the best types of snacks is basically any snack that you dip with. Hummus, guacamole, peanut butter, and one of my favourites, pico de gallo. The aftermath of the garlic and onion breath may not be my favourite…but well worth it in my opinion.
Pico de Gallo is a fresh salsa that actually has a lot of health benefits! I can’t eat salsa from a jar anymore, there’s just something delicious about chopping your own vegetables and eating it fresh!
Fresh garlic and onions have a lot of anti-inflammatory benefits, great for everyone, especially athletes! They have also both been shown to have anti-bacterial effects in the body! I mean, if I were a bacterium, I wouldn’t want to be around these stinky foods for too long either. Little do they know just how delicious they are! Eating a dip full of fresh cut vegetables also screams anti-oxidants! Enjoying this dip with tortilla chips, on tacos, and in power bowls are just a few of the ways I eat it!
I find the pico de gallo tastes best if you let it sit in the fridge for at least a couple of hours. This allows the flavours to mix together well, and also lets the onions soften a little bit. I’ll usually let it sit in the fridge overnight! Mix well before serving to get all those juices!
Prep time: 10 minutes
3 large vine tomatoes*
½ large onion
¼ cup fresh, finely chopped cilantro
¼-½ tsp finely chopped jalapeño pepper **
2 cloves garlic, minced 1 tbsp lemon juice Instructions
1. Dice the tomatoes and onions into small cubes and place in a large mixing bowl. The thinner the onion slices the better, in my opinion!
2. Add in the cilantro, jalapeño, garlic, and lemon juice.
* I find using tomatoes that aren’t overly ripe is best. It will ensure that your pico de gallo isn’t too watery
**Depending on your tolerance for spice, you can add more or less jalapeño! Sometimes I don’t even use it, so up to you!