A vibrant, fresh Pico de Gallo with Avocado salsa made with juicy tomatoes, creamy avocado, zesty lime, and bold cilantro and ready in minutes and perfect for chips, tacos, grilled meats, or bowls. (Think chunky salsa meets guacamole without the mush.)
This dip is great over pan fried salmon patties , as a topping on small slow cooker vegetarian chili or try this as a dip with these single serving baked onion rings.
This pico de gallo with avocado is fresh, fast, and just the right balance of bright and creamy. The tomatoes and lime keep things lively, while the avocado adds richness without turning the whole bowl into guacamole. It’s one of those recipes you can throw together in minutes, adjust to your own heat tolerance, and use in a dozen different ways, scooped up with chips, spooned over tacos, or piled onto grilled chicken or fish or topped over a vegetarian chili. If you like simple recipes that rely on good ingredients and a sharp knife instead of a long prep list, this one earns a regular spot in the rotation.
For more fresh tomato-based dips try tomato relish.
Ingredients Notes
- Tomatoes – The tomatoes must be nice and ripe, Campari’s and Roma work great. The tomatoes should be chopped fine and discard the seeds.
- Avocado – Fresh avocados are my first choice but you can also use packaged avocado from Wholly Avocado and even frozen avocado from Target’s brand Good and Gather.
- Onions – My first choice is red onions, but you can also use yellow or brown, or white onions. Red onion has a bit of spicy flavor, while a white onion is a little sweeter and milder than brown or red onions.
- Cilantro – Load up on fresh cilantro for that classic Mexican flavor.
- Limes – If you won’t serve the Pico until later or if making ahead of time, add extra lime juice to help prevent the avocado from browning.
- Red Pepper Flakes – I use the red pepper flakes in my Pico, jalapeno is the classic ingredient to add a little heat but I find the red pepper flakes are easy and provide enough heat to the recipe.
- A couple of dashes of Salt.
Expert Tips for Success
🔥 Keep the Avocado Green
Lime juice not only adds bright flavor — it also helps slow browning on the avocado. If serving later, add a little extra lime juice and cover with plastic wrap pressed directly onto the surface.
🧂 Not a Cilantro Fan?
Swap in parsley or chives — it still tastes fresh! Or simply omit. (Cilantro’s soapy reputation is real for some folks.)
🌶 Spice Options
Jalapeños are classic, but serrano peppers add heat, and bell pepper adds crunch without spice.
What to Serve With Avocado Pico de Gallo
- Tortilla chips for dipping
- Street-style tacos or fajitas
- Grilled chicken or shrimp
- Burrito bowls or rice salads
- Scrambled eggs or breakfast tacos
Storage
Store in an airtight container in the fridge for up to 2 days. (Avocado may soften but the lime will help preserve freshness.)
Recipe Directions
Add the avocado cubes to a small bowl and use a fork to mash up the avocado. I like to leave a few small chunks.
Add the tomatoes, cilantro, and red pepper flakes.
Mix together and stir in the lime juice. Cover and refrigerator for about 30 minutes before serving.
What to Eat with Avocado Pico de Gallo
- Classically, with tortilla chips
- Top on pan-fried fish or grilled chicken.
- Instead of salad dressing, use this over a green salad.
- Use as an ingredient in tacos and burritos.
- As a sandwich spread on a cheese sandwich.
- Spread on crostinis and serve as an appetizer.
- Serve over eggs for breakfast.
The two share some similarities but there are a few differences. Salsa has thinner consistency with more liquid than Pico de Gallo.
Pico de gallo is always made using fresh ingredients fresh. Salsa can be made cooked or canned tomatoes.
Salsa can be made with more variety of ingredients than Pico de Gallo. Lastly, the two are made differently with Pico de Gallo using freshly chopped ingredients and Salsa usually involves using a food processor or blender to puree the ingredients for a smoother texture.
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Avocado Pico de Gallo
Ingredients
Recipe Directions
- Add the avocado cubes to a small bowl and use a fork to mash up the avocado.
- Add the tomatoes, cilantro, and red pepper flakes.
- Mix together and stir in the lime juice. Cover and refrigerator for about 30 minutes before serving.
Nutrition
Notes
- This is a mild dip, increase the red pepper flakes or add hot sauce to increase the heat level.
- The recipe can be doubled.
- Use a very ripe Avocado.
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