A fantastic low carb side dish, snack, appetizer, or topper to almost any dish.
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Avocado Pico de Gallo
Pico - for short - is a fresh salsa that's more chopped than pureed and is less juicy than jarred salsa. What makes it so special is that because everything is chopped fresh, the flavors POP!
It's great with chips as a snack or appetizer, or as a topper to heavier dishes like enchiladas, tacos, burritos, etc.
A great way to break the mundane taste of eggs every morning is to top them with pico!
Make it Easier!
In the fruits and vegetables section of just about every grocery store you'll find the basic version of pico already chopped up for you. It normally includes the tomato, onion and cilantro. These are made everyday or every other day.
If you grab one, all you have to do is grab the avocado and lime.
Check out this food chopper I love!
It's the perfect helper to make pico in a hurry.
Avocado Pico de Gallo Substitutions
This is a pretty basic recipe and there are really no substitutions - take away the tomato and it's guacamole; take away one of the other ingredients and it's still pico de gallo.
If you don't have cilantro, but have parsley, don't do it (Lol)! Just leave it out.
Same goes for lime and lemon. Some people substitute lemon for lime in pico but I think it really throws the taste off. I'd rather splash it a bit of vinegar than to squeeze lemon in.
If you like spicy salsa, add a chopped jalapeno but remove the seeds first.
The addition of the avocado doesn't really change the texture, but it does add flavor, folate and B vitamins and healthy fat - fat to help balance the carbs.
Serve it with...
...eggs, any Mexican dish, white fish, shrimp, or chicken.
These are a few of my favorites - and if you pick the lime flavored chips, you don't need to add fresh lime juice to the salsa!
Another try-worthy salsa...
Avocado Pico de Gallo Recipe
- ⅓ cup Chopped Cilantro
- 2 large Tomatoes
- 1 small Yellow Onion
- 2 large Avocados
- 1 each Lime
- ¼ teaspoon Salt
- Rinse the cilantro with water and pat with a paper towel to remove the excess water. Let it sit on the paper towel to drain.
- Chop the tomato into ¼ to ½-inch thick pieces (makes about 3 cups). Add it to the bowl.
- Chop the onion into ¼-thick pieces (makes about ½ cup). Add it to the bowl.
- Remove the cilantro leaves from the stems and finely chop the leaves until you have ⅓ to ½ cup. Add it to the bowl and stir everything together well.
- Chop the avocado into ¼ to ½-inch thick pieces. Add it to the bowl.
- Cut the lime into 4 wedges and squeeze 2 wedges into the bowl. Add the salt. Lightly stir the pico together and taste. Add more lime and salt as desired.
love love love this pico!
The Gestational Diabetic Chef
We do too! I have 2 other versions coming out soon. Be sure to check back. Thanks, Carol!