Avocado Pico De Gallo
Avocado Pico de Gallo is vibrant and fresh, with zesty and bold flavors! This 15-minute recipe is a crowd-pleaser perfect for any time of the year. Enjoy with pita chips, or top over tacos, burritos, quesadillas, and more!
Ingredients
- 1 lb Roma or plum tomatoes, de-seeded and finely diced (~4 large)
- ¼ cup jalapeño peppers, finely diced (~2 medium peppers)
- ½ cup fresh cilantro, chopped
- 1 medium yellow onion, diced (~1 cup)
- ¼ - ⅓ cup freshly-squeezed lime juice
- 1 large ripe avocado (~1 ½ cups)
- ½ teaspoon salt or more to taste
Instructions
- If you haven't already, start by chopping the vegetables. Finely dice the onion, tomatoes, avocado, and jalapeno peppers, and finely chop the cilantro.1 lb Roma or plum tomatoes, de-seeded and finely diced, ¼ cup jalapeño peppers, finely diced, ½ cup fresh cilantro, chopped, 1 medium yellow onion, diced, 1 large ripe avocado
- Add all of the ingredients to a medium bowl including the salt and lime juice.¼ - ⅓ cup freshly-squeezed lime juice, ½ teaspoon salt
- Toss everything using a spoon or a spatula and give it a taste test. Add more salt or lime juice if needed.
- Either serve right away, or for the best flavor refrigerate for at least 30 minutes and up to 3 hours.
Notes
Storage
- Fridge: If you have any leftover avocado pico de gallo, transfer it to an airtight container and store it in the fridge for 2-3 days.
- Freezer: This recipe doesn't freeze well.
Nutrition
Serving: 1gCalories: 101kcalCarbohydrates: 12.3gProtein: 2.2gFat: 6gSaturated Fat: 6gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.7gSodium: 306mgPotassium: 545mgFiber: 4.6gSugar: 4.8gVitamin A: 60IUVitamin C: 34mgCalcium: 27.4mgIron: 0.7mg
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