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Pico de Gallo with Avocado

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. 

Pico de Gallo with Avocado

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. 

Pico de Gallo with Avocado

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! 

Pico de Gallo with Avocado

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.

Pico de Gallo with Avocado

Pico de Gallo with Avocado

Yield: 4


  • 2 large tomatoes or 5 roma tomatoes, cored, seeds removed and diced
  • 1 small white onion, diced
  • juice of 2 large limes
  • 1 tablespoon rice wine vinegar
  • ½ cup fresh cilantro leaves, chopped
  • 1 avocado, diced
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • salt and pepper to taste
  • Optional: ½ jalapeno pepper, seeded and diced


  1. Combine all ingredients in large mixing bowl. Stir well to coat with lime juice. Taste, add more seasoning or lime juice if needed.
  2. Chill for at least 30 minutes before serving.
  3. Store in refrigerator in airtight bowl for up to 3 days.

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Perfect Avocado Pico de Gallo



Thursday 24th of March 2016

Looks delish but where's the avocado? Not listed in ingredients or nutrition info...


Friday 25th of March 2016

I'm such a dingbat sometimes! I added it. I just used one avocado, diced. I think you could add more if you want an avocado heavy dip.


Thursday 10th of March 2016

I love the weather and all the baby animals.

Megan - The Emotional Baker

Wednesday 9th of March 2016

I never would've thought to add avocado to pico! This looks so delicious and has me craving warmer weather :)

PS: My favorite part about spring are lots of blooming flowers ;)

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