This classic Pico De Gallo with Avocado recipe is perfect as a dip or a side for Mexican dishes. Avocado Pico De Gallo is made with fresh tomatoes, avocado, onion, and jalapeno.
What Is Pico De Gallo With Avocado?
Pico de Gallo with Avocado is a classic Mexican dip like salsa. It’s made with tomatoes, peppers, onion, and avocado. It’s often served with chips or as a topping for Mexican dishes. However, Pico de Gallo is thicker than salsa. That’s because salsa is blended and Pico is not.
What I Love About This Recipe
- It’s easy to make. There are only 7 ingredients in this recipe and you will not need to cook any of them.
- It’s the perfect side. It goes great with tacos or on top of salads.
- Not too spicy. If you don’t like spicy foods, this dip is for you. The pepper in this recipe isn’t too spicy.
- It’s healthy! All ingredients in this recipe are healthy. Avocados and tomatoes help to lower bad cholesterol. (1)(2)
- It’s vegan. This recipe has only plant-based ingredients.
- It’s dairy-free. No dairy is used in this recipe.
- It’s gluten-free. This recipe has all gluten-free ingredients.
I make this recipe often. It’s healthy and easy to make!
Ok, now let’s cook. Here’s how to make this recipe.
Pico De Gallo With Avocado Ingredients
This recipe is made with 7 simple ingredients.
- Roma tomatoes – You can use cherry tomatoes also.
- Avocado – I use Haas avocados. That’s because they’re creamy.
- Red onion – Red onion adds color. However, you can use white or green.
- Jalapeno pepper – You can use other types of peppers.
- Garlic – Use fresh only.
- Lime juice
How To Make Pico De Gallo With Avocado
- Prepare all ingredients. Cut all veggies about the same size. It’s ok if the avocado bites are a bit larger.
- Mix all ingredients. Add all ingredients to a large bowl and toss to combine.
- Serve with chips.
- Cut all ingredients to similar sizes. However, it’s ok if the avocado bites are larger.
- Squeeze lemon juice on your avocados after you cut them. Lemon juice keeps avocado from browning.
- Great ingredients are the key to making good Pico De Gallo with Avocado. Choose the best avocados and tomatoes.
How To Pick The Best Avocados
The best way to check the ripeness of an avocado is to peel off the cap. The small knob at the base of the avocado is the cap. If you see green under the cap then the avocado is ripe. Also, you can gently squeeze the avocado to see if it’s ripe. The avocado should be soft but not mushy.
You can serve Avocado Pico de Gallo with Homemade Tortilla Chips or as a side with Lentil Tacos or Chipotle Sofritas. Add a scoop of Pico to salads like my Southwest Quinoa Salad or Taco Salad. I love it on vegan eggs. Finally, you can also add it to your sandwich or burger. Or just eat it by itself.
Avocado goes bad quick and should be eaten right away. However, you can refrigerate it without the avocado. Then add it when you’re ready to serve it. Pico keeps well for 3 days in the fridge.
I told you this was an easy recipe! I hope you enjoyed it! Don’t forget to check out my other recipes just below. I make a lot of salsas so I’m always adding new ones to my site. Be sure to check back in now and then. Have a great day!
Check Out These Salsa Recipes!
- Salsa Verde
- Guajillo Sauce
- Salsa Taquera
- Pineapple Habanero Salsa
- Chipotle Tomato Salsa
- Serrano Salsa
- Fire Roasted Salsa
- Chipotle Corn Salsa
- Black Bean and Corn Salsa
- Mango Black Bean Salsa
- 1 1/2 Cups tomatoes, chopped
- 1 Large avocado, cubed
- 1/2 Red onion, chopped
- 1/2 Jalapeno pepper, diced
- 1 Clove of garlic, minced
- 1/2 Cup cilantro, chopped
- 1 Tablespoon lime juice
- Salt and pepper to taste
- Cut up all ingredients roughly the same size. It's ok if the avocado is cut into larger pieces though.
- Combine all ingredients into a large mixing bowl and gently toss to combine.
- Serve with tortilla chips.
- Serve with chips.
- As a side dish with Lentil Tacos or Chipotle Sofritas.
- On top of salads like Southwest Quinoa Salad or Taco Salad.
- Add it to your burgers and sandwiches.
- As a topping for eggs and breakfast dishes.
If you are going to refrigerate this recipe, it's best not to add the avocado until the day you are going to serve it. Avocado turns brown quickly. However, you can refrigerate Pico without the avocado for up to 3 days.
Amount Per Serving: Calories: 50Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 41mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 1g