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    Home » Salsas + Dips

    Avocado Pico de Gallo

    Published: Jun 22, 2023 by Megan Calipari · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Jump to Recipe

    I love chips and dip. 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!

    avocado pico de gallo in a white bowl
    The perfect snack!

    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.

    avocado, tomato, onion, jalapeno and lime on a white cloth.
    Here is all you need to make this recipe.

    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.

    bowl of pico with a chip in it.
    I love to bring this to a cookout.

    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.

    Avocado sliced into planks
    Sliced into planks.
    avocado sliced into sticks
    Sliced into sticks.
    avocado diced on a cutting board
    Cubed.

    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

    Burritos

    Tacos

    Grain Bowls

    Chili

    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.

    a chip with avocado pico de gallo dip on it.
    The perfect bite.

    Looking for More Dips?

    Oil Free Baba Ganough

    Easy Corn Salsa

    4 Ingredient Guacamole

    Homemade Salsa by: Love and Lemons

    📖 Recipe

    avocado pico de gallo in a white bowl

    Avocado Pico De Gallo

    Megan Calipari
    This Avocado Pico de Gallo is the perfect dip for tortilla chips, topping for tacos or addition to your next grain bowl! It only requires 5 ingredients and a few minutes to make.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Total Time 15 minutes mins
    Course Appetizer, Snack
    Cuisine Mexican
    Servings 6 Servings
    Calories 44 kcal

    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.

    Nutrition

    Serving: 12CupCalories: 44kcalCarbohydrates: 3gProtein: 1gFat: 4gSodium: 1mgPotassium: 3mgFiber: 0.01gSugar: 0.04gVitamin A: 1IUVitamin C: 1mgCalcium: 0.4mgIron: 0.002mg
    Tried this recipe?Let us know how it was!

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