Pico de Gallo is a classic Mexican salsa known for its fresh and vibrant flavors. By adding creamy avocado to this traditional mix of tomatoes, onions, cilantro, and lime, we create a delicious twist that’s both refreshing and satisfying. This simple recipe brings a perfect balance of textures and tastes, making it a versatile addition to any meal.
Whether we’re serving it as a dip with tortilla chips or a topping for tacos and grilled meats, pico de gallo with avocado adds a burst of color and nutrition. It’s quick to prepare, uses wholesome ingredients, and fits perfectly into healthy eating plans. Let’s dive into this easy recipe that elevates a beloved staple with the richness of avocado.
Ingredients
To create our vibrant and creamy Pico De Gallo with Avocado, we focus on fresh produce and essential pantry staples. These ingredients come together to deliver a perfect balance of zest, texture, and richness.
Fresh Produce
- 3 ripe Roma tomatoes, finely diced
- 1 medium white onion, chopped
- 1 large avocado, peeled, pitted, and diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced (optional for spice)
- 1 lime, juiced (about 2 tablespoons)
Pantry Staples
| Ingredient | Amount | Purpose |
|---|---|---|
| Kosher salt | 1/2 teaspoon | Enhances flavor |
| Freshly ground black pepper | 1/4 teaspoon | Adds subtle heat and depth |
| Extra virgin olive oil | 1 tablespoon | Adds silkiness and richness |
Each ingredient serves to bring out the authentic freshness and creamy texture that defines our classic Pico De Gallo with Avocado. Let’s gather these pantry essentials and fresh picks to start crafting this delightful dish.
Equipment Needed
To prepare our Pico De Gallo With Avocado recipe efficiently, having the right kitchen tools is essential. Here’s what we recommend for a smooth and enjoyable cooking experience:
- Cutting Board: Choose a sturdy, non-slip cutting board to safely chop the tomatoes, onions, cilantro, jalapeño, and avocado.
- Sharp Chef’s Knife: A sharp, medium-sized chef’s knife allows us to dice ingredients precisely, which is critical for achieving the authentic texture of Pico de Gallo.
- Mixing Bowl: Use a medium to large bowl to combine the diced ingredients and toss them with lime juice, salt, and olive oil.
- Citrus Juicer or Reamer: Fresh lime juice is vital for brightening the salsa. A manual citrus juicer helps us extract juice easily, avoiding seeds.
- Measuring Spoons: Accurate seasoning with kosher salt and black pepper is key, so we use measuring spoons to keep our proportions consistent.
- Spoon or Spatula: For mixing the salsa gently to avoid bruising the avocado but blending flavors evenly.
- Optional: Serrated Knife or Avocado Slicer: To cut and scoop the avocado cleanly without mashing it prematurely.
| Equipment | Purpose | Notes |
|---|---|---|
| Cutting Board | Chopping vegetables and avocado | Use one with grip to prevent slips |
| Sharp Chef’s Knife | Dicing ingredients uniformly | Essential for texture |
| Mixing Bowl | Combining all ingredients | Size should accommodate full mixture |
| Citrus Juicer | Extracting fresh lime juice | Avoid seeds in the juice |
| Measuring Spoons | Precise seasoning measurements | For salt, pepper, and olive oil |
| Spoon or Spatula | Gently mixing ingredients | Prevents avocado from breaking down |
| Serrated Knife or Avocado Slicer | Clean avocado preparation | Optional but ideal |
Prep Work
To create the perfect Pico De Gallo With Avocado, precise and careful prep work is essential. Let’s break down the key steps to prepare our fresh ingredients efficiently and maintain vibrant flavors.
Chopping Vegetables
We start by finely dicing the core vegetables that build our salsa’s bright texture and flavor. Using a sharp chef’s knife on a sturdy cutting board, we carefully chop:
- Roma tomatoes: Remove seeds for a less watery salsa, then dice into small, uniform cubes.
- White onion: Peel and dice finely to avoid overpowering chunks.
- Jalapeño pepper (optional): Slice lengthwise, remove seeds for mild heat, or leave some seeds for spice. Dice finely.
- Cilantro: Roughly chop the leaves and tender stems to release fresh herbal notes without bitterness.
| Vegetable | Prep Instructions | Notes |
|---|---|---|
| Roma tomatoes | Remove seeds, dice small cubes | Prevents watery salsa |
| White onion | Peel and finely dice | Balances acidity |
| Jalapeño pepper | Remove seeds for mild, dice finely | Adjust spice level |
| Cilantro | Roughly chop | Adds herbal freshness |
By cutting vegetables uniformly, we ensure every bite bursts with balanced flavor and a pleasant texture harmony.
Preparing the Avocado
The creamy avocado is our twist on classic pico de gallo. To prepare it perfectly:
- Select a ripe avocado: It should yield gently to pressure but not feel mushy.
- Cut the avocado in half lengthwise around the pit.
- Remove the pit carefully using the edge of a knife or an avocado pitter.
- Score the flesh into small cubes while still in the skin without cutting through the skin.
- Scoop out the cubed avocado gently with a spoon to keep chunks intact.
- Add avocado last to the mixture to avoid browning and mash damage.
Tip: Use a little lime juice on the avocado cubes to preserve color and add bright acidity.
Following these prep steps, our Pico De Gallo With Avocado will showcase a vibrant palette of fresh textures and flavors that come together beautifully.
Instructions
Let’s prepare our Pico De Gallo with Avocado by carefully combining fresh ingredients and seasoning them to bring out vibrant and balanced flavors.
Mixing Pico De Gallo Ingredients
- In a medium to large mixing bowl, add 1 ½ cups of finely chopped Roma tomatoes for a juicy base.
- Add ½ cup finely diced white onion to introduce a sharp, crisp texture.
- Incorporate 1 finely chopped jalapeño pepper if you prefer mild heat. Remove seeds for less spice.
- Toss in ¼ cup chopped fresh cilantro to infuse an herby, citrusy aroma.
- Use a sharp chef’s knife and cutting board to ensure all vegetables are cut uniformly to balance texture and flavor evenly.
Adding and Mashing Avocado
- Cut 1 ripe avocado in half, remove the pit, and scoop the flesh into the bowl with the mixed ingredients.
- Gently mash the avocado using a fork or a spatula. Aim for a creamy yet slightly chunky texture to maintain contrast with the crisp vegetables.
- Mashing directly into the pico allows the avocado’s richness to meld seamlessly with the acidity of the tomatoes and lime juice in the blend.
Seasoning to Taste
- Squeeze the juice of 1 fresh lime over the mixture to add zesty brightness that balances the richness of avocado.
- Drizzle 1 tablespoon extra virgin olive oil to enhance the silky mouthfeel.
- Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper for optimal savory balance.
- Stir gently until all ingredients are well combined.
- Taste and adjust seasoning as needed. Feel free to add a pinch more salt or a splash more lime juice to highlight the freshness.
| Ingredient | Amount | Purpose |
|---|---|---|
| Roma tomatoes | 1 ½ cups, finely chopped | Juicy, fresh base |
| White onion | ½ cup, finely diced | Adds crisp texture and bite |
| Jalapeño pepper | 1, finely chopped | Adds mild heat (optional) |
| Fresh cilantro | ¼ cup, chopped | Aromatic herbaceous flavor |
| Ripe avocado | 1 | Creamy richness |
| Fresh lime juice | From 1 lime | Bright acidity |
| Extra virgin olive oil | 1 tablespoon | Adds silkiness |
| Kosher salt | ½ teaspoon | Enhances flavor |
| Black pepper | ¼ teaspoon | Adds mild heat and depth |
With these precise steps we combine the fresh produce and rich avocado creating a flavorful and texturally delightful Pico De Gallo with Avocado ready to serve.
Serving Suggestions
Our Pico de Gallo with Avocado shines as a versatile accompaniment. Here are some delicious serving ideas to elevate your meals:
- As a Fresh Dip: Serve chilled with warm tortilla chips for a classic snack. The creamy avocado balances the zesty lime and spicy jalapeño perfectly.
- Topping for Tacos and Burritos: Spoon generous amounts over grilled meats, fish, or beans to add freshness and richness. The mix of juicy tomatoes and creamy avocado enhances every bite.
- Enhancing Grilled Vegetables: Use as a vibrant garnish for charcoal-grilled zucchini, peppers, or corn. This adds a layer of bright acidity and smooth texture.
- Side for Breakfast Dishes: Add to scrambled eggs, omelets, or avocado toast for a burst of color and flavor. The combination of crisp onion and lush avocado complements eggs beautifully.
- Salad Booster: Use as a topping in mixed green or quinoa salads to introduce a fresh Mexican flair.
Serving Temperature and Storage Tips
For the best taste experience, serve your Pico de Gallo with Avocado fresh at room temperature or slightly chilled. If you prepare it in advance, keep refrigerated in an airtight container. Use within 24 hours for optimal color and flavor preservation.
| Serving Method | Ideal Pairings | Notes |
|---|---|---|
| Dip with chips | Corn tortilla chips | Serve chilled |
| Taco or burrito topper | Grilled chicken, steak, black beans | Spoon on top before serving |
| Grilled vegetable garnish | Zucchini, peppers, corn | Add just before serving to keep freshness |
| Breakfast side | Scrambled eggs, avocado toast | Serve at room temperature |
| Salad addition | Mixed greens, quinoa | Stir in gently to preserve texture |
“Adding the creamy avocado to traditional Pico de Gallo transforms it into a rich, satisfying topping that brings both complex texture and depth of flavor to any dish.”
Try pairing our Pico de Gallo with Avocado with fresh lime wedges or a drizzle of extra virgin olive oil just before serving for enhanced brightness and smoothness. This minor touch makes every bite truly memorable.
Make-Ahead Tips
To enjoy the freshest Pico de Gallo with Avocado anytime, planning ahead is essential. Here are our expert tips for making this vibrant salsa in advance while preserving its bright flavors and creamy texture.
1. Prepare Ingredients Separately
Chop the Roma tomatoes, white onion, jalapeño, and cilantro ahead of time and store them in airtight containers. Keep the avocado separate to avoid browning. This method ensures each ingredient remains fresh and crisp.
2. Store Properly to Preserve Freshness
Use containers with tight-fitting lids or resealable bags. Refrigerate all prepped components promptly. For optimal results, consume the pico within 24 hours of mixing.
| Ingredient | Storage Method | Maximum Storage Time |
|---|---|---|
| Chopped vegetables | Airtight container, fridge | 1-2 days |
| Avocado (sliced) | Airtight container with lime juice, fridge | 12 hours |
| Mixed Pico de Gallo | Airtight container, fridge | 24 hours |
3. Protect Avocado from Browning
To keep the avocado bright green, sprinkle or brush it with fresh lime juice immediately after cutting. Store it in an airtight container, pressing plastic wrap directly on the surface if mixing in advance.
“Lime juice acts as a natural antioxidant, preventing avocado discoloration and maintaining the dish’s vibrant look and taste.“
4. Combine Just Before Serving
For the best texture and flavor, we recommend mixing the avocado into the other ingredients just before serving. This keeps the avocado creamy and the tomatoes juicy without becoming mushy.
5. Avoid Over-Mixing
Gently fold the avocado and pico ingredients together instead of vigorous stirring. This preserves the creamy chunks of avocado and the crisp texture of the vegetables.
Summary of Make-Ahead Steps
| Step | Action | Notes |
|---|---|---|
| 1 | Chop and store tomatoes, onion, cilantro, jalapeño separately | Use airtight containers |
| 2 | Prepare avocado separately with lime juice | Prevent browning |
| 3 | Refrigerate all ingredients promptly | Maintain freshness |
| 4 | Mix avocado with other ingredients before serving | Preserve texture |
| 5 | Serve at room temperature or slightly chilled | Enhances flavor and experience |
By following these Make-Ahead Tips we can enjoy the vibrant Pico de Gallo with Avocado with its perfect balance of freshness and creaminess whenever we like.
Storage Instructions
To keep our Pico de Gallo with Avocado fresh and vibrant, proper storage is essential. Follow these steps to maintain its flavor, texture, and rich color:
- Store Separately When Possible
To prevent the avocado from browning and the vegetables from sogginess, store the diced ingredients and mashed avocado separately in airtight containers. This preserves the bright freshness of each component.
- Use Airtight Containers
Place the chopped tomatoes, onions, jalapeño, and cilantro into one airtight container. Put the mashed avocado in another container. This prevents flavor mixing and oxidation.
- Protect Avocado From Browning
Before sealing, drizzle the mashed avocado with fresh lime juice and gently mix. The acidity slows browning and retains the creamy green hue.
- Combine Just Before Serving
For best results, mix the avocado with the pico de gallo ingredients only when ready to serve. This keeps the salsa fresh, creamy, and visually appealing.
- Refrigerate Promptly
Store all containers in the refrigerator immediately. The cold temperature slows enzymatic processes that cause spoilage.
- Consume Within Optimal Timeframe
To enjoy the salsa at peak freshness, follow this guideline for storage duration:
| Ingredient | Storage Method | Maximum Storage Time | Notes |
|---|---|---|---|
| Chopped Vegetables (tomato, onion, jalapeño, cilantro) | Airtight container | Up to 2 days | Retains crispness and flavor |
| Mashed Avocado (with lime juice) | Airtight container | Up to 1 day | May brown slowly despite lime |
“Storing avocados with lime and separate from other ingredients helps maintain that signature creamy texture and vibrant color.”
- Avoid Freezing
Freezing is not recommended as it alters the texture of fresh vegetables and avocado, leading to watery, mushy salsa upon thawing.
By adhering to these Storage Instructions, we can relish the delicious balance of flavors and creamy texture in our Pico de Gallo with Avocado anytime.
Conclusion
Pico de Gallo with Avocado is a fresh and flavorful twist on a classic favorite that brings creamy richness to every bite. Its simplicity and versatility make it a must-have in our kitchen for quick snacks or enhancing meals.
By following the right prep and storage tips, we can enjoy this vibrant salsa at its best anytime. Whether as a dip, topping, or side, it’s a delicious way to add brightness and texture to our dishes.
Frequently Asked Questions
What is Pico de Gallo with Avocado?
Pico de Gallo with Avocado is a fresh Mexican salsa that combines the classic mix of tomatoes, onions, cilantro, jalapeño, and lime with creamy mashed avocado for added richness and texture.
What ingredients do I need to make Pico de Gallo with Avocado?
You need ripe Roma tomatoes, white onion, avocado, cilantro, jalapeño (optional), lime juice, kosher salt, black pepper, and extra virgin olive oil.
How do I keep the avocado from browning in Pico de Gallo?
To prevent browning, mix lime juice with the avocado and store it in an airtight container in the fridge until ready to combine with other ingredients.
Can I prepare Pico de Gallo with Avocado ahead of time?
Yes. Store chopped vegetables and mashed avocado separately in airtight containers and combine them just before serving for best freshness.
What kitchen tools do I need to make this recipe?
A sharp chef’s knife, cutting board, mixing bowl, citrus juicer, measuring spoons, and a spoon or spatula for mixing are recommended. An avocado slicer is optional.
How spicy is this salsa, and can I adjust the heat?
The spice level depends on the jalapeño, which is optional. You can omit it or adjust the amount to control heat.
How should I serve Pico de Gallo with Avocado?
Serve it as a dip with tortilla chips, a topping for tacos and burritos, a garnish for grilled veggies, or a side for breakfast dishes and salads.
How long does Pico de Gallo with Avocado last in the refrigerator?
Chopped vegetables last about 2 days, while mashed avocado should be used within 1 day for best quality. Avoid freezing as it affects texture.