Nightshades are some of the “foods to toss” on The Myers Way® Autoimmune Protocol because they are considered an inflammatory food and immune trigger for many people. The good news is that you don’t even need tomatoes or tomatillos to make a fresh salsa! In this pico de gallo, I use jicama, cucumber, and radish for crunch, brightness, and essential minerals like potassium, plus plenty of fiber. You won’t feel achy or tired after eating this nightshade-free pico so put it on everything from roasted meats to lettuce-wrapped tacos, even dollop into a halved avocado for a fancy appetizer.
Nightshade-Free Pico De Gallo
Servings
2.5 cups
Ingredients
- 1 cucumber diced
- 1 cup 240.00 ml jicama diced
- 1/2 cup 120.00 ml red radish
- 2 red onion approximately 1/2 cup's worth
- 1/2 cup 120.00 ml cilantro finely chopped
- 1/2 tsp 2.46 ml sea salt
- 1/8 tsp 0.62 ml ground coriander
- 2 tbsp 29.57 ml lime juice or raw apple cider vinegar
Instructions
- Peel skin from cucumber and jicama and dice each. Place in medium-sized bowl.
- Dice red onion and radish and finely chop cilantro. Place in bowl with jicama and cucumber.
- Add coriander, salt, and lime juice to bowl with vegetables and mix until combined.
- Serve cold with tacos, fish, or grain-free tortillas. This pico de gallo will store well in the fridge for up to three days.
