I can’t believe it took me so long to share one of my favourite things to eat with you friends! However, summer is upon us, and since even England is reluctantly warming up, it calls for colourfully fresh outdoor dining.
This salad is something that appears on our table any season of the year but tastes best in the summer when the tomatoes are ripe and flavourful. It comes in many incarnations as long as there are the major players present-tomatoes, onions, cilantro, garlic, chillies and lime juice. The rest is variable and optional. I usually make it into a fresh salsa but once in a while I change it up and add various beans, corn and such. You can use it as a filling for your burritos and fajitas but you can also eat it as a salad. My kids called it a dip because they were dipping tortilla chips into it. Whatever you call it, this concoction is bursting with flavours, vitamins and is out-of-this-world delicious.
- Cherry Tomatoes (red and yellow)- 2 large handfuls
- Red Onion-1 small
- Garlic-2 cloves
- Cilantro- a bunch
- Red Chilli (minced)-1
- Lime Juice (I was out of limes and used lemons!)- from 1 lime
- Green Onions-3
- Chick Peas/Black Beans- 1 can
- Green Lentils (optional)-1/4 cup
- Corn- 1 cup
- Avocado (diced)-1
- Salt to taste
Half or quarter the cherry tomatoes, dice the red onion finely, mince the garlic cloves and red chilli, then add chopped cilantro, sliced green onions and lime juice. To the mixture add the beans/chick peas, lentils, corn and salt. Mix everything and taste for the right balance of spices. You can see that this is hardly an accurate recipe and more of an idea. I like my pico de gallo spicy but you can skip or half the amount of onion and garlic if you prefer a milder version. Add diced avocado right before serving to avoid browning.
This Pico De Gallo is truly a flavour winner and packed with power foods like chick peas, lentils and avocado. My kids were scarfing it down, having completely forgotten that they can’t stand tomatoes!