Cinco de Mayo is the perfect excuse to enjoy bold flavors and fresh ingredients. Instead of dining out, bring the fiesta to your own kitchen and celebrate with homemade Mexican dishes that are as healthy as they are delicious.
Pico De Gallo Salsa
This versatile salsa goes with just about anything. Try it on grilled chicken, on top of a turkey burger, add it to scrambled eggs or an omelet or serve it as a dip with your favorite chip.
3 large tomatoes, diced
1 medium onion, diced
1/2 English cucumber, diced
1 red pepper, diced
1/4 bunch of cilantro (optional)
2 jalapeno peppers, seeded (leave seeds in the pepper if you prefer more heat)
1/2 teaspoon of minced garlic
1/2 tsp of salt
juice of half a lime
Dice tomatoes, onions, cucumber and red pepper. Chop cilantro and jalapenos. Place all ingredients in a bowl. Add garlic, salt and juice of half a lime. Mix it up and serve.
Note: if you prefer a smoother salsa, you can puree this in a food processor or blender.
Broccomole – A Twist on Guacamole
This is a delicious twist on guacamole and a great way to get more veggies in your diet. Use this as a dip, or as a spread on sandwiches or as a condiment.
1 tomato, seeded and diced
2 cloves garlic, minced
1/2 cup finely chopped green onion
1 jalapeno, seeded, minced and membrane removed
2 tablespoons lime juice
1/3 cup chopped cilantro (optional)
1/2 teaspoon salt
1 cup part-skim ricotta cheese
1 cup cooked broccoli, coarsely pureed in the blender or food processor
In a bowl, combine the tomato, garlic, green onion, jalapeno, lime juice, cilantro, if using and salt. Add the ricotta and mix well to combine all the ingredients into a paste. Add the broccoli and stir to combine.
Black Bean Avocado Salad
This is great as a side dish or served with grilled chicken, tacos or anyway you like your eggs in the morning
1 seedless cucumber, diced
2 medium ripe tomatoes, diced
2 avocados, diced
One 15.5 oz can of black beans, rinsed and drained
2 tbsp red onion, minced
1/4 cup red wine vinegar
2 tsp canola oil
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
Juice of 1 lime
salt and fresh pepper, to taste 2 Tbsp cilantro, chopped, optional
In a bowl combine chopped cucumber, tomatoes, avocados, drained black beans and red onion. In a small bowl combine the red wine vinegar through lime juice. Mix to blend. Drizzle dressing over vegetable mixture, toss well. Season with salt and pepper to taste. Top with cilantro, if using. Refrigerate until ready to serve.
Content submitted by Janyce Gately MS, RD, LDN, CHC