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Pico de Gallo

  • Author: Mandy Pagano
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 5 servings
  • Category: Mexican, Sides, Sauces
  • Cuisine: Mexican

Description

3.1 g NET carbs per serving


Ingredients

  • 1 cup diced roma tomatoes
  • 2/3 cup diced yellow onion
  • 1/2 cup roughly chopped cilantro, fresh
  • 1/3 cup finely diced jalapeno
  • 1 tbsp. extra virgin olive oil
  • salt and fresh cracked pepper, to taste
  • juice of one lime

Instructions

  1. Mix all the chopped and diced vegetables in a lidded bowl.
  2. Drizzle with olive oil, lime juice, and salt and pepper.
  3. Toss well to coat.
  4. Put the lid on your container and refrigerate until cold.
  5. Serve chilled.

Nutrition

  • Serving Size: 1/5 recipe
  • Calories: 41.1
  • Fat: 2.8 g
  • Carbohydrates: 4.1 g (see Description for NET carbs)
  • Fiber: 1 g
  • Protein: 0.6 g

Keywords: pico de gallo, mexican