Avocado Pico de Gallo
If you're looking to take your Mexican-inspired dishes up a notch, you gotta try this avocado pico de gallo recipe! It's got all the good stuff like creamy avocados, juicy tomatoes, and a good hit of lime to really make those flavors pop. Trust me, once you make this chunky pico de gallo, it'll be a regular feature on your summertime table.
Servings: 3 cups
Calories: 123kcal
Ingredients
- 4 roma tomatoes deseeded and diced
- 1 medium red onion diced
- 1 cup cilantro leaves finely minced
- 1 jalapeno pepper seeded deveined
- Juice of 2 limes
- Zest of 1 lime
- ½ teaspoon kosher salt
- 2 Hass avocados pitted and diced
- Kosher salt and freshly ground black pepper to taste
Instructions
- Put all of the ingredients except the avocados into a medium mixing bowl and stir to combine.
- Cover with plastic wrap and let the flavors mingle for at least 30 minutes.
- When ready to serve, gently stir in the avocados. Taste and add additional lime juice, salt, and pepper, if desired.
Notes
Storage
Pico de gallo with Avocado is best consumed the same day it is made. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days.Pro Tips
- Quarter the ripe tomatoes and scoop out the seeds before dicing. They don't add any flavor!
- Wear gloves while handling chilies. The last thing you want is to rub your eye with even a whisper of jalapeño juice on your hands.
- Add other seasonings you love. A little touch of cumin or a shake of garlic powder is never gonna hurt!
- Serve your avocado pico de gallo at room temperature. It just doesn't taste as developed cold.
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 186mg | Fiber: 5g | Sugar: 7g