Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Pico de Gallo (Vegan)

Pico de Gallo (Vegan)

Pico de gallo, a.k.a. salsa fresca, varies slightly from your traditional store-bought salsa and once you see how simple it is to make, I doubt you’ll be reaching for one of those glass jars anytime soon. The difference between the two mainly lies in the texture – where pico de gallo traditionally is made from a bit thicker, chopped ingredients, which in my opinion makes it more diverse in use. The perfect starter for your next party, extra topping to a juicy burger or add-on to your lunch salad. Low in calories and full in flavor, this combination of fresh ingredients is both easy and inexpensive to make. My favorite is to throw it onto my scrambled eggs in the morning with some avocado slices and a splash of Cholula.


The Break Down:

(Serving Size: Approx. 10)

  • Roma Tomatoes – 6 medium, chopped
  • Red Onion – 1 large, diced
  • Green Onion – 3, diced
  • Jalapeno – 1, chopped (deseeded)
  • Cilantro – ½ bunch
  • Lime – Juice of 1
  • Garlic – 1 clove, minced
  • S&P


How to:

1.     Place roma tomatoes in large bowl, add pinch of salt and mix with hands

2.     Add diced red and green onions and minced garlic clove

3.     Depending on spice level desired, either deseed jalapeno and then add or chop and add

4.     Add cilantro, additional pinch of salt and juice of one lime

5.     Let sit for 30 minutes in refrigerator. Mix with utensil and serve


 Tips & Tricks:

  • Shelf life – 24-48 hours (after this, will start to become wet and mushy)
  • Keep refrigerated after making in sealed container
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