Homemade pico de gallo with avocado is easy to make with fresh veggies like tomato, onion, jalapeño, and avocado. It all gets mixed with lime juice, salt, and cilantro to make the freshest Mexican dip or topping for tacos, eggs, enchiladas, and more. Requires only 7 ingredients and 10 minutes to make.
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I’m just going to say it – the only way to make pico de gallo better is by adding avocado.
Pico de gallo, also known as salsa fresca, literally means “rooster’s beak”. It may have been called this because it was originally eaten by grabbing it between the thumb and forefinger, resembling a rooster’s beak.
Pico de gallo is my go-to whenever I’m out ordering a burrito bowl or other Mexican dish. It is full of fresh veggies and bright flavors. Adding avocado only makes it better!
What is pico de gallo?
Pico de gallo is a fresh salsa made of chopped tomatoes, onions, jalapeño, cilantro, salt, and lime juice.
It can really help brighten up heavier meals like vegetarian enchiladas or black bean and butternut squash quesadillas. Today we’re adding in some ripe avocado because obviously avocados are the best!
Ingredients
- Tomato
- Onion
- Jalapeño
- Cilantro
- Avocado
- Lime juice
- Salt
- Olive oil (optional)
How to make pico de gallo with avocado
- Chop the tomato, onion, jalapeño, cilantro, and avocado
- Combine them in a bowl
- Add salt and lime juice to taste
Top tips
How to prevent your avocado from turning brown
With the addition of avocado I don’t recommend letting your pico de gallo sit around too long, although a little time covered in the refrigerator can help the flavors come together. If you want to prevent your avocado from turning brown, I recommend going heavy on the lime juice or adding one tablespoon of olive oil to the mix.
How to ripen avocados
An avocado is ripe when the skin is dark in color, it gives to gentle pressure, and the stem area easily pops off. I find it difficult to purchase perfectly ripe avocados from the grocery store, and prefer to ripen them at home.
Place firm, unripe avocados in a brown paper grocery bag and fold over the top. Keep at room temperature for 1-3 days to ripen. You can place an apple or a banana in the bag with the avocados to help speed this up.
For more information on how to choose ripe avocados and keep them green, you can read my post on how to ripen avocados.
How to store
Press plastic wrap against the top of the pico de gallo to eliminate any air and store in the refrigerator for up to 3 days.
What to serve with pico de gallo
- Quinoa Taco Salad
- Campfire Nachos
- Black Bean Patties
- Vegan Tempeh Tacos
- Sheet Pan Vegan Tacos
- Easy Cheese Enchiladas
- Crispy Baked Black Bean Tacos
Tips for customizing pico de gallo with avocado
- Use lemon in place of the lime
- Include jalapeño ribs and seeds if you like things spicy
- Leave out the avocado for a classic homemade pico de gallo
- Add one clove of chopped garlic for extra zing
- Serve over huevos rancheros
FAQ
Olive oil is decidedly not authentic in pico de gallo. However, if you want to prevent your avocado from turning brown it may help to add a little to the mix.
You really don’t need to know how to pronounce this recipe to make it, but I find it useful to be able to communicate clearly when searching for ingredients or ordering from a restaurant. In this case, pico de gallo is pronounced pee-coh dih guy-oh.
More fresh Mexican dip recipes
- Oven Roasted Corn and Black Bean Pico de Gallo
- Mango Avocado Salsa
- Green Avocado Sauce
- Healthy Guacamole
- Taco Dip
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Pico de Gallo with Avocado
Ingredients
- 2 ripe Haas avocados, cubed
- 4 Roma tomatoes, seeded and diced
- 1 cup diced red onion
- 2 jalapeno peppers, seeds and ribs removed, minced
- ½ cup fresh cilantro, chopped
- Juice of 1-2 limes
- Salt to taste
- 1 tablespoon olive oil, optional
Instructions
- Combine all ingredients in a medium bowl and stir gently to combine. Adjust salt and lime juice to taste.
Meg says
Why did you do this to me? I’m on a strict “no-Mexican” food thing right now…until Mexico. And, some good news for you…you’re daughter will not grow out of it. I’m pretty sure mine is the boss of all of us.
Mandy says
Yum! This sounds so perfect right now. Love your site! I’m from Michigan, so I saw Midwest on your Twitter profile and was in…
Don @ SuperfoodsToday.com says
Great avocado recipe!! Can’t be healthier than this!! I’m subscribed! Can’t wait for more avocado or beans recipes.