The Nutritarian

Healthy Eating Insight

Fresh Pico de Gallo Salsa

Written By: The Nutritarian - Mar• 19•13

Fresh Pico de Gallo Salsa 

by Laine DeLeo

Serves 2-4


Ingredient Quantity
Carmelina Brands® Cherry, chopped, or peeled tomatoes 1 14.28 oz can
Drained Carmelina Brands® Italian Carmelina Brands® Lentils (optional) 1 14.28 oz can
Fresh organic tomatoes, one set aside to add later (chunkier) 3
Cilantro, fresh, de-stemmed 1/2 c
Sea Salt 1/2 t. & to taste
Yellow onion, small 3/4 c – 1 c
Lime, fresh juice of one small 1
Jalapeño, de-seeded 1/2-1
A blender I
Organic cucumbers, sliced 1-2
Tips: Delicious as a topping for salads and sandwiches.  Serve with warm pita, toasted wheat bread sandwich or dipping, lentil chips, whole wheat pretzels, Lentil chips, whole grain chips, or pretzels to dip
Sea salt, even blanket over top of sauce to taste
  1. Wash and cut veggies making sure the pieces fit into your belnder, open cans, de-stem cilantro.
  2. Pour Carmelina tomatoes into the blender and add all other fresh ingredients, except one tomato and the lentils.
  3. Add salt, Blend to into desired consistency.  Add last tomato and do a quick short blend allowing for visible chucks of tomato. Continue to next step if adding lentils
  4. Carefully pour lentils into a separate serving bowl.
  5. Chop the extra tomato and any other ingredients to make it chunky and pour over the lentils. Taste adding salt and pepper as necessary.

Tips:  The salsa makes an excellent vegan sandwich, salad toping, or sauce for any protein. Try freshly cut vegetables, whole-wheat pita, and/or toasted wheat bread instead of chips.

* Recipe created by Laine DeLeo, The Nutritarian, in collaboration with Mangia, Inc™

For more information about Carmelina Brands® and great recipe ideas, visit

Copyright© 2012, Mangia, Inc

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One Comment

  1. David Haas says:

    Hi I’m David! Please email me when you get a chance, I have a question about your blog!

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