There’s something so irresistible about a fresh, chunky salsa that’s full of flavor and texture.
This Pico de Gallo with avocado takes the classic Mexican staple and makes it even better with creamy avocado for balance.
It’s refreshing, zesty, and perfect as a dip, topping, or light side dish.
Why You’ll Love This Recipe
The creamy avocado balances the brightness of lime and tomatoes.
It’s quick to make and requires no cooking at all.
This recipe works as both an appetizer and a versatile topping.
It’s naturally gluten-free, vegetarian, and packed with fresh flavors.
What You’ll Need (Ingredient Highlights)
Avocados bring creaminess and richness.
Fresh tomatoes add juiciness and vibrant flavor.
White onion provides a sharp bite that complements the avocado.
Jalapeños give just the right kick of heat.
Cilantro brightens the salsa with fresh, herbal notes.
Lime juice ties everything together with tangy acidity.
Pro Tips Before You Start
Choose ripe but firm avocados so they hold their shape.
Remove seeds from jalapeños for mild heat or keep them for extra spice.
Chill the mixture for 15 minutes before serving to let flavors meld.
Dice ingredients evenly for a balanced bite every time.
Season lightly at first, then adjust after mixing.
How to Make Pico de Gallo with Avocado
Step 1 – Prep the vegetables
Dice tomatoes, finely chop onion and jalapeños, and chop cilantro.
Step 2 – Mix the base
In a large mixing bowl, combine tomatoes, onion, jalapeños, and cilantro.
Step 3 – Add avocado
Gently fold in the diced avocado to keep its texture intact.
Step 4 – Season and finish
Squeeze lime juice over the mixture, season with salt and black pepper, and stir gently.
Step 5 – Serve or chill
Serve immediately as a dip, topping, or salad, or refrigerate for 15 minutes to enhance flavor.
What to Serve Them With
Spoon over tacos, burritos, or quesadillas.
Pair with tortilla chips for the ultimate dip.
Serve alongside grilled meats or seafood.
Top off grain bowls or salads for freshness.
Variations / Substitutions
Swap jalapeños for serrano peppers for more heat.
Use red onion instead of white for a milder bite.
Add diced mango or pineapple for a tropical twist.
Skip avocado if you prefer a traditional pico de gallo.
Storage & Leftovers
Best enjoyed fresh, but leftovers can be kept in the fridge for up to 1 day.
To slow avocado browning, press plastic wrap directly onto the surface.
Avoid freezing as the avocado and tomatoes won’t hold their texture.
FAQs
Can I make Pico de Gallo ahead of time?
Yes, but add avocado just before serving to keep it fresh.
What’s the best way to pick ripe avocados?
Look for avocados that give slightly when pressed but are not mushy.
Can I make this spicier?
Yes, use serrano peppers or keep the jalapeño seeds for extra heat.
How do I keep avocado from browning?
Toss it in lime juice and store with plastic wrap pressed directly on top.
Can I use cherry tomatoes instead of regular ones?
Yes, they add extra sweetness and work beautifully.
What dishes pair best with this pico?
Tacos, grilled chicken, seafood, or tortilla chips are all great options.
Can I store leftovers overnight?
Yes, but the avocado may soften; it’s best eaten the same day.
Is this recipe vegan?
Yes, it’s naturally vegan and gluten-free.
Can I add other herbs besides cilantro?
Yes, parsley works as a mild alternative if you don’t like cilantro.
Can I mash it slightly for a chunkier guacamole style?
Absolutely, just mash gently for a thicker dip.
Final Thoughts
This Pico de Gallo with avocado is a vibrant, zesty dish that elevates any meal.
With fresh ingredients and a burst of flavor in every bite, it’s perfect for entertaining, snacking, or topping your favorite Mexican-inspired dishes.
