Pickle Salsa

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My daughter, Aleyah, arrived home yesterday from a 10 day trip. If you’re like me, you feel the need to “detox” after vacation. While I try my hardest to stick with my healthy eating lifestyle, vacation always seems to throw a kink into it. Eating out, being off schedule, and sometimes insufficient cooking /refrigeration needs lead to an overall feeling of sluggishness. With this in mind, when she arrived home last night, I had a cuban roasted pork loin waiting for her (loads of garlic, key lime juice fresh from the tree, cumin, and fresh cilantro), black beans (not from a can!) and organic brown rice, cantaloupe slices, and pickle salsa. Yep. Pickle Salsa! The salsa was a hit and I made it again tonight!

  • 1 cup chopped dill pickles (I use WF’s 365 brand – no food dyes in this one!)

  • 1/2 cup fresh chopped tomatoes

  • 1/2 cup chopped yellow bell pepper

  • 1/2 cup diced onion

  • 1 cup pickle juice

  • 2 teaspoons garlic, minced

  • Touch of salt

  • Pepper

  • Fresh cilantro

Place all ingredients (except cilantro) into a bowl. Stir and cover. Chill and serve with fresh cilantro as garnish. It is best made the day before. Enjoy on black beans and rice, with tortilla chips, or over a bed of romaine.

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