Fresh ingredients are the key to this recipe! Avocado Pico De Gallo is made with fresh tomatoes, fresh cilantro, fresh green onions, a fresh jalapeno pepper, fresh cucumber, and fresh lime juice. See a theme here - FRESH! Add a dash of salt and diced avocado to those simple ingredients. It is the freshest and easiest salsa a tortilla chip can dip in!
If you love the bite of red onion or white onion, this is not the recipe for you. This simple pico de gallo recipe uses green onions for onion flavor without having to taste them the next day. With that being said, if you love creamy avocadoes, chunky pico de gallo, and minimal prep time, grab a handful of tortilla chips and dig in!
- Fresh Tomatoes - I used ripe tomatoes from my garden.
- Cilantro - Feel free to use the entire stem and cilantro leaves. All parts of the cilantro plant are edible and have a wonderful flavor. If you do not love cilantro because it tastes like soap, I'm so sorry. Feel free to replace it with fresh parsley or omit it completely.
- Green Onions - Use only the green onion tops to make this low FODMAP. However, if you can tolerate fructans, go ahead and use both the white and green parts.
- Jalapeno Pepper - If you want to keep the spice level low, scrape out the seeds.
- Fresh English Cucumber - Peeled and seeds scraped out. It adds an additional texture and color.
- Lime Juice - Fresh is best.
- Kosher Salt - This brings it all together and is an essential ingredient.
- Ripe Avocado - Creamy, beautiful color, and adds a healthy fat!
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
Wash the tomatoes and slice them in half with a sharp knife. Scoop out the seeds and insides. Dice the tomatoes into bite-size pieces.
Wash and chop the cilantro into a fine dice.
Take a washed jalapeno pepper, a knife, and a cutting board and prepare to chop it up. I place a sandwich bag over my hand while cutting the jalapeno to prevent any potential jalapeno juice from going on my hands and into my eyes. Trust me, that is zero fun.
Peel the cucumber and slice it in half. With a small spoon, scrape out the seeds. Dice the cucumber to a similar size as the tomatoes.
Squeeze the lime juice into a small bowl.
In a large glass bowl, add the diced tomatoes, chopped cilantro, jalapenos, cucumbers, and lime juice. Sprinkle the kosher salt over it all. Stir until combined. Taste it with a tortilla chip. Does it need more salt? Add ¼ a teaspoon at a time. Does it need more lime juice? Squeeze another half of a lime into the bowl.
Before serving, cut the avocado in half and remove the avocado pit. Slice the long way down to the skin, then crosswise. Scoop the avocado out with a large spoon and add the pico.
Serve with a handful of tortilla chips or as a side dish alongside your favorite Mexican dishes.
- Tomatoes - Use Roma tomatoes or cherry tomatoes. Even a heirloom tomato would be delicious. Find some in beautiful colors at a local Farmers Market or a grocery store to make a colorful salsa fresca.
- Serrano Pepper - Use a serrano pepper instead of a jalapeno pepper. This will create a spicer pico recipe.
Kick Up the Spice - In addition to swapping the jalapeno pepper for a serrano pepper, add ¼ teaspoon of red pepper flakes.
Mango Pico De Gallo - Add diced mango to bring out the sweetness in the tomatoes.
Because this pico has fresh avocados, which tend to turn brown when stored, they are such divas. I highly recommend using a gucamole storage container. A friend shared this container with me, and it truly does work. It keeps avocados and guacamole from turning that not-so-pretty brown color. It is magical. Grab one off of Amazon today!
Avocado pico de gallo is a perfect healthy snack all on its own. It is a perfect chunky salsa with all the fresh ingredients and healthy fats. It is also a great topping on Blackstone tacos, Mexican chicken in the oven, or carnitas in the slow cooker. No matter the cooking method, this fresh pico is one of my favorite additions to any Mexican meal. Add a side of cilantro lime rice and black beans to complete any meal. If you need a different homemade salsa recipe, try corn salsa or a restaurant-style salsa.
Need a party-worthy serving option? Add a spoonful of avocado pico de gallo to an empty avocado shell. It is a great way to use something you would have thrown out anyway, and it is beautiful! Surround the stuffed avocadoes with tortilla chips on a platter; now it's a party!
Guacamole has mashed avocadoes with tomatoes, onions, lime juice, and salt. It can also have cumin and garlic in it. Pico de Gallo is a chunky salsa with all fresh ingredients in small bite-size pieces. Pico features fresh tomatoes, while guac features creamy avocadoes. Avacado pido de gallo is the best of both worlds!
Avocado Pico De Gallo With Fresh Tomatoes
- 4 medium sized tomatoes
- ½ cup Green Onion Tops
- 1 Jalapeno Pepper
- ½ English Cucumber
- ½ cup Cilantro
- 1 Avocado Haas Type
- 1 Lime
- 1 teaspoon Kosher Salt
- Wash the tomatoes and slice them in half. Scoop out the seeds and insides. Dice the tomatoes into bite-size pieces—place in a large bowl.
- Wash and chop the cilantro into a fine dice. Add to a large bowl.
- Take a washed jalapeno pepper, a knife, and a cutting board and prepare to chop it up.
- Peel the cucumber and slice it in half. With a small spoon, scrape out the seeds. Dice the cucumber to a similar size as the tomatoes. Add to the bowl.
- Squeeze the lime juice over the tomatoes, cilantro, jalapenos, and cucumber.
- Sprinkle the kosher salt over all the ingredients in the large bowl. Stir with a large spoon until combined. With a tortilla chip, taste the pico de gallo. Does it need more salt? Add ¼ teaspoon at a time. Does it need more lime juice? Add a half of a lime and taste it again. If not serving the pico de gallo immediately wait to add the avocado until just before. Store it in the refrigerator in an airtight container.
- Before serving, cut the avocado in half and remove the avocado pit. Slice the long way down to the skin, then crosswise. Scoop the avocado out with a large spoon and add the pico.
- Serve with a handful of tortilla chips or as a side dish alongside your favorite Mexican dishes. Store in an airtight container in the refrigerator for 3-4 days. Use a guacamole storage container to keep the avocados from turning brown.