Pico de Gallo with Avocado is the perfect fresh dip, loaded with vegetables! Serve with tortilla chips, or use as a topping for tacos.
Give me the beach and warmer weather! I am so ready. It's been unseasonably warm here, and I'm already cooking lighter and using out of season veggies because they're just calling my name. Last night, I ate an entire zucchini sauteed in olive oil, which is very unusual behavior for me. Tonight, I made Pico de Gallo with Avocado and absolutely devoured it with chips. My body is just craving these veggies! Yes, I'm the same girl that made candied bacon and put it on baked brie in December. I can't make sense of it, either.
I love making Pico de Gallo with Avocado, because it keeps SO well in the fridge (gotta love that lime juice!) and it can be used in so much. I mostly eat it as a dip with tortilla chips, but it's a great topping for tacos, salads, and you can even mix it with shredded meat to fill burritos or enchiladas! Make it once, eat for days! It also reminds me of very sunny, good times in Mexico where most of their salsa resembles this chopped texture ("salsa fresca"), not so much the blended salsa that we eat here in the States.
I have two secret ingredients that make my Pico de Gallo a heavily requested dip for parties! First, is the rice wine vinegar. You can find this in the asian aisle at your supermarket. This vinegar, combined with the lime juice, gives such a distinctive and zesty taste. Second, is the avocado of course. It's not traditional to add avocado, but the lime juice preserves it well and in my opinion, it adds a welcome creamy element!
I hope that you enjoy this zesty Pico de Gallo with Avocado dip. If you enjoy this recipe, I think you'll also love my Slow Cooker Pork Pozole.
- 2 large tomatoes or 5 roma tomatoes, cored, seeds removed and diced
- 1 small white onion, diced
- juice of 2 large limes
- 1 tbsp rice wine vinegar
- ½ cup fresh cilantro leaves, chopped
- 1 avocado, diced
- 1 tsp cumin
- 1 tsp garlic powder
- ¼ tsp chili powder
- salt and pepper to taste
- Optional: ½ jalapeno pepper, seeded and diced
- Combine all ingredients in large mixing bowl. Stir well to coat with lime juice. Taste, add more seasoning or lime juice if needed.
- Chill for at least 30 minutes before serving.
- Store in refrigerator in airtight bowl for up to 3 days.