This is officially my new favorite salad and I made it by accident. I love the benefits of radish (they are a cruciferous vegetable so anti-cancer/anti-inflammatory benefits), but sometimes they are just too bitter. So to balance it out, I tried adding a little sweet carrot and then I was like what the heck, let’s make a veggie pico!
When it comes to the veggie-packed pico, you can add whatever crunchy veggies you have in your fridge. Finely dice them, season with salt, squeeze on the lime juice, and drizzle with olive oil and let the flavor of the veggies shine! Add in your protein of choice - I am using leftover spicy taco meat crumbles to create a taco bowl- and you have a nutrient dense, protein-packed, high-fiber meal.