Salsa fresca meets rich and creamy avocado for a perfect avocado pico de gallo to use as a side of quesadillas, tacos or simply with tortilla chips. It's fresh, so delicious and super easy to make!
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Why You'll love this recipe
- Quick and easy to make, this avocado salsa only uses a handful of fresh ingredients and is literally ready in minutes like my quick guac, pineapple salsa and restaurant-style salsa.
- It adds a ton of flavor to many dishes like tacos, my breakfast burrito bowls, nachos and is a fun way to combine salsa and guacamole. Fresh and creamy.
Key Ingredients and variations
- Avocado: use a ripe but still firm avocado, so it holds its shape and doesn't get mushy in the salsa.
- Roma tomatoes: very flavorful without being too watery.
- Red onion: white onion works great too.
- Cilantro: adds some freshness.
- Lime: use fresh lime, it adds the needed acidity, keeps the avocado green longer, and brings all the flavors together.
- Jalapeño: brings flavor and spice. Keep the seeds and membranes for a spicier pico de gallo or remove them if you prefer it mild. You can also add other peppers like serrano which is hotter.
- Salt and pepper: needed to accentuate all the flavors. Adjust to taste.
How to make avocado pico de gallo
Combine all the chopped ingredients together in a bowl, gently stir and enjoy!
More Salsa Recipes
If you love salsas check these out!
Tips
- Use ripe avocados that are still firm to the touch so they hold their shape in the salsa.
- Don't be scared to be a little heavy handed on the salt. Always adjust salt, pepper and spice to taste.
- Dice everything fairly uniformly except for the jalapeño which should be teeny.
- Let the salsa rest in the fridge for 10 minutes before serving as it's good cold, or keep all the ingredients refrigerated before chopping so they're already chilled.
frequently asked questions
It's definitely best freshly made, and as you might know it's tough to keep open avocado fresh and green, but because this recipe has lime, if you cover it with plastic wrap directly touching the salsa, it should last an extra day in the fridge.
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Avocado Pico De Gallo
Ingredients
- 2 avocados ripe but not too ripe
- ¼ red onion small diced, about ⅓ cup
- 2 roma tomatoes
- ½ jalapeño finely diced
- ½ cup fresh cilantro chopped
- 1 lime juiced, about 1 tablespoon
- ½ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
Instructions
- Combine all the chopped ingredients in a bowl. Add salt, pepper and lime juice. Gently stir. Enjoy!
Notes
- Optional: let the salsa rest in the fridge for 10-15 minutes before serving.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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