Mexican Vegetable Salad {paleo, dairy & gluten free}
 
Prep time
Total time
 
Author:
Serves: 10
Ingredients
  • 3 large Zucchini
  • 1 large red pepper
  • 1 can roasted diced tomato
  • or 3 small ripe tomatoes
  • 1½ c. chopped Jimica
  • ½ c. chopped chives
  • Juice of 2 limes
  • handful of cilantro or parsley
  • 1 small jalapeno
  • 1½ tsp. pink Himalayan sea salt
  • 1½ tsp. ground cumin
  • few dashes paprika
  • optional
  • ⅛ tsp. ground cayenne
Instructions
  1. Chop all the vegetables, herbs and put in a big bowl.
  2. Juice the limes and add to the vegetables.
  3. Drain tomatoes and add to vegetables.
  4. Add all the spices,salt and toss the salad well.
  5. Taste and add more salt or cayenne.
Notes
If you don't like spicy foods you can omit the jalapeno or use less. I love adding extra Jimica for its amazing nutritional properties from fiber to rich minerals and vitamins! If you eat dairy, adding sour cream is a great addition! This salad will keep up to 4 days in the refrigerator. Please use organic ingredients.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/mexican-vegetable-salad-paleo-dairy-gluten-free/