If you have been seeing the meals I have been posting recently, then you will have noticed that I have been eating a lot of salsa. Tomatoes are coming into season, so therefore tasting much better and salsa really does go on almost everything.
Having chillies with your eggs in the morning might seem strange, but give it a go! Eggs, avocado and salsa is my go-to breakfast at the moment – quick, simple, healthy and delicious.
I have posted a recipe for a cooked salsa before, but my salsa of choice at the moment is pico de gallo. It is much more of a Spring/Summer salsa and goes really well with salads. I usually make a up a big batch of this and then keep it in the fridge to liven up some of my more boring meals – there is only so many plain eggs you can eat!
Ingredients – Serves 4:
– 8 tomatoes
– 1 red onion
– 3 garlic cloves, crushed
– 4 jalapeños (or more or less depending on how hot you like things)
– 4 tbsp fresh coriander (cilantro)
– Juice of 1 lime
– A little sea salt and black pepper
1) Finely dice the tomatoes, red onion, jalapeños and coriander and put them in a bowl with the crushed garlic, lime juice and salt and pepper. Mix well and then put in the fridge for 30 minutes.
Nutritional Information – Per Person:
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