(Originally published on June 1, 2014)
JCC Director of Health and Wellness, Katherine Matutes, Ph.D., CPT, RYT 200, is fantastic in the kitchen. Her recipes are simple, easy, delicious and best of all, healthy! Katherine’s specialty is getting kids excited about good food.
Try the following recipe on grilled chicken, fish or hamburgers or turn it into an amazing salad by mixing it half and half with quinoa.
Mango Pico De Gallo
INGREDIENTS: 3 ripe mangoes, diced (look for a firmness similar to a ripe peach and a strong fragrance) 1 red bell pepper, diced 1 jicama, diced (substitute a cucumber if you can’t find jicama) ½ red onion, finely diced 1 bunch cilantro chopped Juice of ½ lime
DIRECTIONS: Combine all ingredients in a medium bowl. Stir until evenly distributed. Season with more lime juice and cilantro to taste. If possible, cover and let rest for a few hours in the fridge to meld flavors.