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    Home ~ Recipes ~ Recipes For One

    Easy Homemade Pico De Gallo With Avocado Recipe

    LAST UPDATED: Feb 6, 2022 · PUBLISHED: Feb 7, 2022 · BY: Sydney · Leave a Comment

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    Black bowl of pico de gallo.

    A classic homemade Pico de Gallo with avocado is a wonderful and versatile salsa recipe! Made with simple ingredients including fresh tomatoes, onion, red pepper flakes, cilantro, lime juice, and avocado for a flavorful and fresh Mexican inspired dip.

    pico de gallo with avocado in small round black clayserving bowl. this Recipe

    Try this Avocado Pico de Gallo recipe with tacos, burritos, as a sauce over fresh fish or chicken or dollop on vegetarian chili.

    For more fresh tomato-based dips try tomato relish and avocado and tomato salad.

    Ingredients Notes

    fresh and simple ingredients

    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.

    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.

    avocado cubes mashed with fork in a white bowl.

    Add the tomatoes, cilantro, and red pepper flakes.

    chopped cilantro leaves and diced tomatoes on top of mashed avocado in white bowl.

    Mix together and stir in the lime juice. Cover and refrigerator for about 30 minutes before serving.

    pico de gallo with avocado mixed in white bowl with a min spatula.

    What to Eat with Avocado Pico de Gallo

    1. Classically with tortilla chips
    2. Top on pan fried fish or grilled chicken.
    3. Instead of salad dressing use this over a green salad.
    4. Use as an ingredient in tacos and burritos.
    5. As a sandwich spread on cheese sandwich.
    6. Spread on crostinis and serve as an appetizer.
    7. Serve over eggs for breakfast.
    What's the difference between Pico de Gallo and Salsa?

    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.

    Did you make this recipe? Please RATE THE RECIPE below?

    If you enjoyed this recipe please SUBSCRIBE to my weekly recipe email and Follow me on Facebook and Pinterest.

    Pico de Gallo with avocado in small round black clay serving bowl.

    Avocado Pico de Gallo

    A wonderfully versatile mild pico de gallo recipe made with ripe creamy avocado.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 10 minutes
    Chilling Time: 30 minutes
    Total Time: 40 minutes
    Servings: 2 servings
    Calories: 104kcal
    Author:Sydney Dawes

    Ingredients

    • ½ large Avocado ripe, cubed
    • 1 Tomato small seeded, and diced
    • ¼ cup Red Onion minced
    • ¼ teaspoon Red Pepper flakes
    • 2 tablespoons Cilantro leaves chopped
    • 1 tablespoon fresh Lime juiced
    • Pinch of Salt

    Instructions

    • 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. 

    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.

    Nutrition

    Serving: 1/4 cup | Calories: 104kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 40mg | Fiber: 4g | Sugar: 3g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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