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

Nightshade-Free Pico De Gallo

Nightshade-Free Pico De Gallo

Servings

Servings:

2.5 cups

2.5 cups

Ingredients

Ingredients

  • 1 cucumber diced
  • 1 240 cup mL jicama diced
  • 1/2 120 cups mL red radish
  • 1/2 120 cups mL red onion
  • 1/2 120 cups mL cilantro finely chopped
  • 1/2 2.4645 tsp mL sea salt
  • 1/8 0.616125 tsp mL ground coriander
  • 2 29.574 tbsp mL lime juice or raw apple cider vinegar

Instructions

Instructions

  1. Peel skin from cucumber and jicama and dice each. Place in medium-sized bowl.
  2. Dice red onion and radish and finely chop cilantro. Place in bowl with jicama and cucumber.
  3. Add coriander, salt, and lime juice to bowl with vegetables and mix until combined.
  4. Serve cold with tacos, fish, or grain-free tortillas. This pico de gallo will store well in the fridge for up to three days.