This Avocado Pico de Gallo recipe is the perfect dip for tortilla chips, topping for tacos or addition to your next grain bowl! It only requires 6 ingredients and a few minutes.
I love chips and dip. Whether its a classic salsa like my Vitamix Salsa or a cheese dip like my Vegan Rotel Dip, I love it all.
And this Avocado Pico de Gallo is like a mash-up of classic guacamole and classic pico. Its the ultimate crowd pleaser and the perfect thing to make for taco night or to bring to a cookout!
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Ingredients
Avocado: The star of the show is avocado. I recommend a Hass avocado. They are super creamy.
Tomato: Use a Roma tomato here. They have the lowest moisture content which is perfect for pico de gallo!
Red Onion: Like red onion here, but if you want a more milk onion flavor, you can use scallions.
Jalapeño: I use half of a jalapeño, but if you want more spice, use the whole thing!
Cilantro: I love cilantro, but if you don't you can leave it out and this Avocado Pico de Gallo will still be delicious.
Lime Juice: For a little acid.
Method
This recipe is SUPER simple. It requires absolutely no cooking.
First, combine the chopped tomato, onion, jalapeño, cilantro, lime juice and salt. Toss. them together well.
Next, add the avocado and gently toss everything together until evenly distributed.
And serve!
How to Seed Tomatoes
Removing the seeds and the surrounding jelly is an essential step in this Avocado Pico de Gallo. If you leave the seeds in, the dip will be watery.
To remove the seeds, first, cut the Roma tomato into quarters.
Then, cut off the top core part.
Now, use your thumb to scoop out the seeds and jelly.
And thats it! Proceed with chopping the tomato.
How to Cut an Avocado
To cut the avocado for this pico de gallo this recipe, first cut it in half and remove the pit.
Next, peel the skin away from the avocado with your fingers. It should come away easily.
If the skin does not peel away easily, scoop the avocado out of the skin with a large spoon, trying to remove the entire avocado in one piece as best as you can.
Now, slice the avocado horizontally a few times creating ¼" planks.
Then, slice long ways into approximately ¼" strips.
Finally, slice across, creating ¼" cubes.
Top Recipe Tip
Be sure to use a ripe avocado. To test, press a finger to the avocado.
It should give to gently pressure.
What to Eat with Pico de Gallo
This Pico de Gallo is delicious on so many things. My favorite ways to eat it are on:
Salads
Vegan Buffalo Cauliflower Rice and Black Bean Burritos
Tacos
Grain Bowls
Gluten-Free Air Fryer Black Bean Taquitos
Storage
To store this Avocado Pico de Gallo, place it into a container with a tight-fitting lid and place in the refrigerator for up to 3 days.
I do not recommend freezing this recipe.
Looking for More Dips?
Homemade Salsa by: Love and Lemons
📖 Recipe
Avocado Pico De Gallo
Equipment
- 1 Cutting Board
- 1 Chefs Knife
Ingredients
- 1 Medium Roma Tomato, cored, seeded and cut into ¼" pieces
- ¼ Medium Red Onion, finely chopped about ⅓ cup
- ½ Medium Jalapeno, finely chopped
- ½ Cup Cilantro, finely chopped
- 1 tablespoon Lime Juice
- Pinch Salt
- 1 Large Ripe Avocado, peeled and diced into ¼" pieces
Instructions
- Combine diced tomato, chopped onion, chopped jalapeño and cilantro in a bowl. Add lime juice and salt and toss to combine.1 Medium Roma Tomato, cored, seeded and cut into ¼" pieces, ¼ Medium Red Onion, finely chopped, ½ Medium Jalapeno, finely chopped, ½ Cup Cilantro, finely chopped, 1 tablespoon Lime Juice, Pinch Salt
- Add avocado and gently toss together until the avocado is evenly distributed.1 Large Ripe Avocado, peeled and diced into ¼" pieces
- Serve.
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