Pico de Gallo with Avocado

Fresh, zesty, and ready in minutes – this pico de gallo with avocado is a quick, no-fuss recipe that instantly upgrades any meal. Full of flavor, and perfect for tacos, bowls, or chips!

If you’re looking for a quick, fresh, and flavorful topping to brighten up tacos, nachos, or pretty much anything, you need to try this pico de gallo with avocado! It’s a fun twist on the classic Mexican salsa, made with juicy tomatoes, red onion, cilantro, lime, and creamy chunks of ripe avocado.

It’s bright, zesty, and so simple to throw together—perfect for taco nights, summer BBQs, or just scooping up with tortilla chips straight from the bowl. I honestly make this on repeat all summer long!

What Is Pico de Gallo?

Pico de gallo is a traditional Mexican salsa made with raw ingredients—usually diced tomatoes, onions, chili peppers, lime juice, and cilantro. It’s fresh, chunky, and full of bright flavor.

In this version, I add avocado for a creamy element that takes it to the next level. It’s somewhere between salsa and guacamole, and trust me, once you try it, you’ll want to serve it with everything!

Why You’ll Love This Recipe

Easy To Make – just chop, mix, and enjoy—no cooking required!

Fresh & Flavorful – every bite is juicy, zesty, and perfectly seasoned.

Pairs With Almost Anything – tacos, bowls, grilled veggies, salads, or chips.

Ingredients

Ripe Tomatoes: Juicy and flavorful; Roma, ox heart, beef, or cherry tomatoes work great.

Red Onion: Adds a bit of sharpness, color, and crunch. White onion or shallots can be a good substitute.

Avocado: Ripe but firm enough to dice without turning mushy.

Fresh Cilantro: Adds that classic herby flavor.

Lime Juice: Adds brightness and zesty flavor. Plus, it helps keep the avocado from turning brown too quickly.

Salt & Black Pepper: To bring everything together.

Optional: Fresh jalapeño or chili for a spicy kick.

Classic Pico de Gallo

If you prefer a classic pico de gallo without avocado, here’s what you’ll need:

2 ripe tomatoes, chopped into cubes

1 red onion, finely minced

1 jalapeño pepper or chili, seeded & minced

1 bunch cilantro, chopped

2 tablespoon lime juice

salt & pepper

Place all ingredients in a small bowl, toss well, and season to taste with salt and pepper.

Spoon it over those shredded tofu tacos

Add it to burrito bowls or salads

Serve it with grilled veggies or tofu

Use it as a dip for tortilla chips

How To Store

This avocado pico de gallo is best eaten fresh, especially because of the avocado. But if you have leftovers, store them in an airtight container in the fridge for up to two days.

Did You Make This Recipe?

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