Pico de Gallo With Avocado
Add more flavor and more nutrition all in one by making pico de gallo and taking it to the next level – with avocado. While avocado isn’t a traditional ingredient in this salsa, once you add it, you’ll never go back. It’s the perfect fresh solution to top on just about anything or simply enjoy with plenty of tortilla chips.
Servings: 8 Servings
Calories: 55kcal
Equipment
Ingredients
- 2 large tomatoes diced (about 1 lb/450 g)
- 1/2 medium red onion diced
- 1/2 cup cilantro finely chopped
- 1 large avocado peeled, seed removed, and cubed
- 1 jalapeño seeded & minced
- 1 clove garlic minced
- 2-3 limes juiced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Add prepared tomatoes, onion, cilantro, avocado, jalapeño, and garlic to a small bowl.
- Squeeze lime juice over top and add salt and pepper. Combine thoroughly.
- Enjoy as a topping or with your favorite tortilla chips.
Notes
Storage Tips
Normally, pico de gallo can be stored in an airtight container in the fridge, such as in a mason jar, for up to 3 days. However, when you add avocado, it really is best to eat it the same day. Since it’s so simple to make, you can just make it in batches as needed to truly enjoy the freshest flavors.
Nutrition
Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 72mg | Potassium: 233mg | Fiber: 3g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 0.4mg
