1/4 cup lemon juice 1 1/2 tbsp extra-virgin olive oil 1/2 cup fresh basil, chopped 2 cups heirloom tomatoes, chopped 1 medium green onion 1/8 tsp pink rock or grey sea salt 1 scoop (5g) PGX 1 tbsp hot pepper, minced (optional)
Combine all ingredients into a bowl, stirring to coat. Serve immediately at room temperature or store in the refrigerator for later use. You can store up to 4 days in the fridge.
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