Avocado Pico de Gallo

5 from 1 vote

Avocado pico de gallo is fresh and easy! A fun twist on regular pico de gallo, the creamy avocados complement the bright tomato and lime flavors. It's the perfect appetizer or topping for your favorite main dish!

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Mexican

Keyword: avocado pico de gallo

Servings:

Calories: 66kcal

Author: Maria D'Errico

Ingredients

4 roma tomatoes (seeded and diced)
¼ cup red onions (diced)
1 jalapeño (seeded and diced)*
¼ cup cilantro (chopped)
½ teaspoon salt *
2 tablespoons lime juice *
1 large Hass avocado (diced)*

US Customary - Metric

Instructions

Make the pico de gallo: put all of the ingredients except for the avocado in a medium sized mixing bowl. Stir together until well combined.
Fold in the avocado and serve: gently fold the avocado into the pico de gallo until evenly mixed. Serve immediately with tortilla chips or as a topping for your favorite main dish. Enjoy!

Video

Notes

Jalapeño: although this recipe is mild, you can omit the spice altogether by not using jalapeño.
Lime juice: you can substitute this with the same amount of lemon juice.
Salt: you can use the salt of your choice. I prefer sea or kosher salt because of the pure flavor that brightens the tomato and avocado. You can also omit the salt altogether, instead opting for seasonings like garlic powder, paprika, or onion powder to add flavor. Start small with ¼ teaspoon and add more to taste as needed.
Avocado: using the Hass variety adds maximum creaminess due to it's higher fat content. You can substitute with a variety of your choice. Some great options include Bacon avocados that have a light, nutty flavor, and Reed avocados that are rich and robust.
Add olive oil: for a richer, more complex taste you can add a bit of olive oil, which forms a delicious marinade with the lime juice. Start with 1 tablespoon, adding more to taste if needed.
Storage: this recipe is best served fresh because the avocados can darken and soften over time. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Make ahead instructions: mix all of the ingredients except the avocado together. Refrigerate for up to 3 days. Fold in the avocado immediately before serving.

Nutrition