• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Side Dishes

    Pico de Gallo with Avocado

    Lindsay Moe

    618 shares
    pinterest image for pico de gallo with avocado

    Homemade pico de gallo with avocado will be your new favorite salsa recipe! Fresh veggies like tomato, onion, jalapeño, and avocado are mixed with lime juice to make the freshest Mexican dip.

    a black bowl of pico de gallo with avocado surrounded by lime, cilantro, jalapeno, and avocado
    Jump to Recipe

    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”. Don’t ask me why, there’s definitely no rooster in this classic Mexican recipe. There is, however, a hefty addition of avocado because if you’re eating something that calls for salsa, you’re probably going to want some avocado to go with it.

    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.

    pico de gallo with avocado getting mixed in a clear bowl

    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!

    a black bowl of pico de gallo with avocado surrounded by tortilla chips and jalapeno

    How to make pico de gallo

    • Chop the tomato, onion, jalapeño, cilantro, and avocado
    • Combine them in a bowl
    • Add salt and lime juice to taste

    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.

    For more information on how to choose ripe avocados and keep them green, you can read my post on how to ripen avocados.

    a black bowl of pico de gallo with avocado

    Tips for customizing:

    • 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

    More fresh Mexican dip recipes

    • Oven Roasted Corn and Black Bean Pico de Gallo
    • Mango Avocado Salsa
    • Green Avocado Sauce
    a wood table with a black bowl of pico de gallo with avocado, a striped napkin, avocado, jalapeno, cilantro, and lime

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic
    a black bowl of pico de gallo with avocado surrounded by lime, cilantro, jalapeno, and avocado

    Pico de Gallo with Avocado

    A homemade pico de gallo recipe mixed with ripe avocado chunks
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6
    Calories: 150kcal
    Author: Lindsay Moe

    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.

    Nutrition

    Calories: 150kcal | Carbohydrates: 11g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 491mg | Fiber: 5g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 23.5mg | Calcium: 22mg | Iron: 0.6mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Side Dishes

    • Instant Pot Wild Rice
    • Stuffed Mushrooms
    • White Bean Crostini Appetizer
    • Fondant Potatoes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Meg says

      December 29, 2011 at 5:07 am

      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.

      Reply
    2. Mandy says

      January 12, 2012 at 12:14 am

      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…

      Reply
    3. Don @ SuperfoodsToday.com says

      October 17, 2014 at 11:51 pm

      Great avocado recipe!! Can’t be healthier than this!! I’m subscribed! Can’t wait for more avocado or beans recipes.

      Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • Vegan Cookie Dough for One
    • Buttery Nipple Shot
    • Zesty Cream Cheese Stuffed Mini Peppers
    • Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    618 shares