♥️This holiday pico de gallo is the juicy, tangy, salty, sweet bursting with flavor crowd pleaser you need this holiday season. It’s so simple, easy to make, and pairs perfectly with chips, tacos, and tostadas.
🥣So grab some pomegranate seeds, cilantro, red onion, lime juice, and sea salt and make it in just 5 minutes!
💜I love having it with @sietefoods Grain-free Sea Salt Chips or on a warm and toasty black bean tostada (make your own by frying a tortilla in @chosenfoods avocado oil)!
I used:
@sietefoods Grain-free Sea Salt Chips
@edenfoods Organic Black Beans (I used my frozen stash of black bean soup)
@chosenfoods Avocado Oil
INGREDIENTS
1/4 red onion, finely chopped
Handful fresh cilantro, finely chopped
1 large pomegranate: I prefer deseeding a fresh pom myself, so the seeds are extra juicy and crispy.
1/2 lime (juice)—1/2 tsp lime juice is low histamine per mastcell360.com, and 1/2 lime yields 1 tsp lime juice so don’t eat all the pics de gallo at one time!:)
Sea salt, to taste
MAKE IT
1. Mix all ingredients in a bowl, and gently mix. Enjoy with your fave chips or a black bean tostada.
2. To make your own tostada, use your tortilla of choice (Ula Stoneground tortillas are organic and non-GMO), and fry in a pan on stovetop on medium heat with avocado oil until crispy on both sides.
3. Put tostada on a plate, and top with warmed black beans or my black bean soup (freezes nicely).
4. Generously top tostada with pomegranate pico de gallo.
ENJOY
**GF/DF/LOW-HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop.)**
