Zucchini Pico de Gallo
Servings
4Serving size
about 1/2 cup
COOKING TIME
15 Minutes
This recipe can be multiplied and keeps well, refrigerated, up to 4 days. As with many salsa and pico de gallo recipes, this recipe actually is better the second day.
Ingredients
| 16 ounces Zucchini (cut into small dice) |
| 1 Small Shallots, raw (finely minced) |
| 1 large whole (3 inch dia) Tomatoes (diced) |
| 1 Tbsp. Olive oil |
| 1 tsp.. Maple syrup |
| 1/4 tsp. Salt |
| 1/8 tsp. Red Pepper Flakes |
| 1/2 Tbsp. Chili powder |
| 1/2 cup Coriander (cilantro) leaves, raw (chopped) |
Instructions
Put the zucchini in a non-reactive mixing bowl with the shallot, tomato, lime juice, olive oil, maple syrup, salt, pepper, red pepper flakes, chili powder and cilantro.
Stir well and chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a fantastic side dish for your tacos or as a topping for your taco salad. Use wherever you might use a salsa!