Fresh, zesty, and full of flavor, this Paleo Pico de Gallo is the perfect topping or dip for any meal. Made with ripe tomatoes, sweet onion, cilantro, jalapeño, and lime, it’s naturally gluten-free and Crohn’s-friendly. Whether paired with avocado dip, grilled meats, or veggies, this salsa adds brightness and crunch in just minutes.

Ingredients

  • 3 tomatoes, finely diced
  • 1 Vidalia (sweet) onion, finely diced
  • 2 cups fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 1 jalapeño pepper, finely diced (remove seeds/membranes for less heat)
  • Sea salt, to taste

Instructions

  1. Mix the diced tomatoes, onion, jalapeño, and cilantro in a bowl.
  2. Squeeze the juice from the lime wedges over the vegetables.
  3. Add sea salt to taste and toss gently.
  4. Serve immediately for the freshest flavor — this salsa pairs perfectly with avocado dip, grilled meats, or as a topping for Paleo dishes.

Notes