Watermelon Pico de Gallo
Ingredients
- 3 cups seedless watermelon diced into small cubes
- 1 cup cherry tomatoes quartered (or 2 Roma tomatoes, diced)
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- 1 jalapeño seeded and finely diced
- Juice of 1 lime
- ¼ teaspoon sea salt optional
Instructions
- Combine the watermelon, tomatoes, red onion, cilantro and jalapeño, if using, in a large bowl.
- Add the lime juice and sea salt, if using.
- Gently toss until well combined.
- For the best flavor, chill for 15–20 minutes before serving.
- Serve with baked tortilla chips or spoon over tacos, veggie burgers or bowls.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
