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.