This homemade Pico de Gallo with avocado is made with fresh and flavorful ingredients and is perfect as a delicious salad, dip, or taco topping. You can whip this fresh tomato salsa in less than 10 minutes and have a healthy and refreshing snack, appetizer, or salad.
What is Avocado Pico de Gallo?
Pico de Gallo, or fresh tomato salsa, originates from Central and South American cuisine and often appears in Costa Rican and Mexican dishes. Traditionally, this easy recipe combines chunky tomatoes with red onions, cilantro, jalapeño, and lime juice. In this version, we’ve added creamy avocado, which boosts nutrients and perfectly balances the flavors.
Just like the famous rice dish Gallo Pinto, its name comes from a rooster. “Pico de Gallo” means “rooster’s beak” in Spanish.
One idea is that people used to eat it by pinching it between their fingers, like a rooster pecking. In Costa Rica, Pico de Gallo is usually served as a topping for rice bowls like chifrijo, a dip for tortilla chips, or a flavorful side with huevos rancheros.
Why you will love this recipe?
- This avocado pico de Gallo recipe is healthy and versatile, and part of our Longevity Recipe series featuring Costa Rican cuisine.
- Packed with nutrients and fresh ingredients, and easy to make when ingredients are in season.
- Ready in no time and perfect as a low-carb standalone salad, dip, or topping.
Ingredients
This salsa fresca is made with fresh, simple ingredients for the best flavor. Be sure to chop everything finely for the perfect texture:
Seeded and diced fresh tomatoes: If you can’t find Roma tomatoes, other varieties like cherry tomatoes will work just fine.
Sweet red onion: Finely chopped to add just the right amount of oniony bite. You can also use yellow or white onion too.
Pepper or jalapeno pepper: Choose your pepper – fresh jalapeños, chile, or serrano peppers, depending on how spicy you want your fresh avocado Pico de Gallo. Remove the seeds and chop finely. Adjust the amount to control the heat. For a milder version, use just bell peppers.
Avocado: Diced ripe avocado adds creaminess and a rich texture to the salsa.
Fresh cilantro (coriander): Chopped to add brightness and a fresh flavor. Don’t confuse coriander with parsley.
Lime juice: For freshness and to enhance the color of the salsa. You can use a bit of zest too. I don’t recommend substituting lemon for this recipe.
Olive Oil: when served as a salad
Salt and pepper: To taste.
How do you make Pico de Gallo with avocado?
First step: Prepare the ingredients
Start by dicing the tomatoes, chopping the onion, and finely chopping the jalapeño (if using). Make sure to remove the seeds from the tomatoes and jalapeño.
Second Step: Combine the veggies
In a medium bowl, mix the tomatoes, onions, and jalapeño (if using). Add the chopped cilantro and season with salt and pepper to taste.
Third step: Add the avocado
Gently fold in the diced avocado; you want to make a chunky salsa, not to mash it.
Fourth step: Finish with lime juice and salt
Squeeze the lime juice and drizzle the olive oil over the mixture.
Enjoy immediately as a dip with tortilla chips, a topping for tacos, or as a refreshing side salad drizzled with olive oil.
Variations
Try mixing in fruits like chopped papaya, pineapple, and banana to add sweetness that goes well with this.
Mash up the avocado and mix everything together to make guacamole with the pico de gallo!
Pro Tips
- Scoop out tomato seeds before dicing: Quarter ripe tomatoes and remove the seeds, they don’t add flavor and can make the salsa watery.
- Wear gloves when handling chilies: Jalapeños may seem mild, but their oils can irritate your skin and eyes. Gloves are your best friend!
- Season it your way: Feel free to add a pinch of cumin or garlic powder for extra depth and warmth.
- Serve at room temperature: Let your fresh pico de Gallo sit out for a few minutes before serving. The flavors are more vibrant and balanced when not chilled.
Other snacks and appetizer recipes to inspire you
Ways to Serve This Avocado Tomato Salsa Recipe (or Enjoy It as a Dip!)
Serve this Pico de Gallo and guacamole as a fresh dip with tortilla chips.
I love it in rice bowls like chifrijo Costa Rica.
As a side dish, spoon it over Carne Asada Tacos, burrito bowls, or carne asada.
It’s also great with scrambled eggs, in wraps, on nachos, or as a colorful topping for salads and grain bowls.
Pair this Mexican food with other salsa recipes or fajitas for a vibrant appetizer spread.
Homemade Pico de Gallo with Avocado
Ingredients
- 2 pcs tomatoes medium, seeded and diced
- ½ pcs red onion small, finely chopped
- 1 pcs avocado diced
- 1 pcs jalapeño or pepper, seeded and finely chopped
- ½ cup fresh cilantro finely chopped
- 1 pcs lime Juice of 1 lime
- 1 tablespoon olive oil extra virgin
- Salt and pepper to taste
Instructions
- Start by dicing the tomatoes, chopping the onion, and finely chopping the jalapeño (if using). Make sure to remove the seeds from the tomatoes and jalapeño.2 pcs tomatoes, 1/2 pcs red onion, 1 pcs jalapeño
- In a medium bowl, mix the tomatoes, onions, and jalapeño (if using). Add the chopped cilantro and season with salt and pepper to taste.1/2 cup fresh cilantro, Salt and pepper
- Gently fold in the diced avocado; you want to make a chunky salsa, not to mash it.1 pcs avocado
- Squeeze the lime juice and olive oil over the mixture.1 pcs lime, 1 tablespoon olive oil
