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!
Servings: 4
Calories: 101kcal
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: 1serving | Calories: 101kcal | Carbohydrates: 12.3g | Protein: 2.2g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.7g | Sodium: 306mg | Potassium: 545mg | Fiber: 4.6g | Sugar: 4.8g | Vitamin A: 60IU | Vitamin C: 34mg | Calcium: 27.4mg | Iron: 0.7mg