Brazilian Diced Tomato Salad (Vinagrete)

So far this year, a high-fat, low-carb diet has been my modus operandi; it’s great for mental clarity, has eliminated hunger, and helped me a lot with losing weight. All of this has been awesome, but it has also meant going without many salads. It is much easier to focus on low carbs by avoiding them altogether, but that isn’t always the best solution for health and performance. As I’ve started running more, and dipped my toe in the water of racing, it has become apparent that my diet warrants some modifications.

This vinagrete was such a great surprise, and reminiscent of a pico de gallo. Even though spring is avoiding us here in the Washington, D.C., area, the mix of fresh tomatoes, cucumber, oil, vinegar, and herbs is refreshing and simple. It is great on top of your favorite protein (meat, fish, chicken) or on its own as a side salad. We bet it’s great over scrambled eggs, too.

However you choose to enjoy this vegetarian/vegan dish, we know you’ll love it.

Ingredients
1 C diced cucumber
1 C diced cherry tomatoes
1 C diced vine ripened tomatoes
1 C diced white onion
1 C diced red bell pepper
1/4 C fresh parsley, chopped
1/4 C fresh cilantro, chopped
1/3 C sliced green onion
Juice of 1/2 lime (roughly 3 Tbsp)
2 Tbsp apple cider vinegar
1/4 C extra virgin olive oil
3/4 tsp salt

Method

Place all ingredients in a bowl, and mix well. Rest for at least one hour to allow flavors to marry.