Avocado Pico de Gallo
The recipe Avocado Pico de Gallo is ready in roughly 45 minutes and is definitely a super gluten free, dairy free, paleolithic, and lacto ovo vegetarian option for lovers of Mexican food. One portion of this dish contains approximately 2g of protein, 10g of fat, and a total of 127 calories. This recipe serves 6. For 84 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from The Comfort of Cooking requires juice of lime, fresh cilantro, garlic cloves, and salt and pepper. 220 people have tried and liked this recipe. It works well as a very reasonably priced side dish. With a spoonacular score of 88%, this dish is awesome. Similar recipes include Strawberry Avocado Pico de Gallo, Avocado Pico de Gallo “Cocktail”, and Purslane and Avocado Tacos with Pico de Gallo.
Servings: 6
Ingredients:
2 ripe avocados, diced
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1-2 fresh jalapeno pepper(s), finely chopped (adjust for your heat tolerance)
Juice of 2 limes
4 ripe roma tomatoes, diced
Salt and pepper, to taste
1 white onion, diced
Equipment:
bowl
Cooking instruction summary:
Mix all ingredients in a medium-sized bowl and set out at room temperature for 1 hour to allow flavors to blend.Serve cold or at room temperature with tortilla chips, or as a topping on your favorite Mexican dish.Can be refrigerated in a plastic container up to two days.Enjoy!
Step by step:
1. Mix all ingredients in a medium-sized bowl and set out at room temperature for 1 hour to allow flavors to blend.
2. Serve cold or at room temperature with tortilla chips, or as a topping on your favorite Mexican dish.Can be refrigerated in a plastic container up to two days.Enjoy!
Nutrition Information:
covered percent of daily need
