This is a delicious, incredibly simple Pico de Gallo with Avocado recipe to spice up your salad, tacos, chicken or toast! With just 4-5 ingredients and a few tips and tricks on avocados, this pico de gallo recipe with avocado can pair with just about anything.

Serve it at your next party or fiesta for a healthy pop of vibrant green color, or serve it for any taco Tuesday dinner. Your family will celebrate!

easy avocado salsa recipe on top of chicken on baking sheet with lime wedges
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I’ve received a lot of questions on my Cilantro Lime Chicken (which is a must-try recipe, especially if you’re counting calories). Mostly, folks are wondering about the pretty pico de gallo with avocado that I used as a topping.

It’s such a simple recipe that I never thought about sharing it, but after several requests, I’m happy to oblige!

The beauty of this pico de gallo with avocado is the simplicity behind it. And just look at all those beautiful colors! It adds such a healthy dose of flavor to just about any dish.

Love salsa as much as we do? Don’t miss this incredible round-up of salsa recipes… there’s one for any occasion!

Pico de Gallo with Avocado

Even though it just so happens to be keto friendly, I like to add it to an array of dishes to really highlight the flavor. Since it’s only 4-5 ingredients, it’s so easy to mix together for a weeknight dinner or for parties.

Why You’ll Love It

  • Just 4-5 Ingredients – And so easy to make!
  • Low Carb – But doesn’t skimp on flavor.
  • Easy to Customize – Add to this recipe with our suggestions, or customize with your favorite additions.

This pico de gallo with avocado is a bit different than guacamole, although the ingredients are similar. I’ve also got an incredible salsa guacamole if you want a creamy, textural blend between a traditional salsa and guac.

chunky avocado salsa on top of chicken breasts on baking sheet

Ingredients and Substitutions

See printable recipe card for complete ingredients and instructions.

  • Avocado – Perfectly ripe avocadoes are best for this recipe.
  • Red Onion – Red onions are a bit sweeter than white onions, which make them better for this simple avocado recipe since the onions are raw.
  • Jalapeño – If you want a spicier pico, leave in the seeds and ribs of the jalapeño. If you want to tone down the spice, simply remove them.
  • Lime Juice – Fresh lime juice is far superior than the pre-bottled variety. It also adds that fresh burst of acidity. And keeps those avocadoes perfectly green!
  • Cilantro – This is optional, but delicious if you have it on hand (and if you’re a cilantro fan, which of course some people are not.)
two hands slicing jalapeno with knife on wooden cutting board with avocado, onion, lime, cilantro

How to Make

  1. Chop ingredients as directed.
  2. Gently combine the avocado, red onion, jalapeño and lime juice in a small bowl. Add as a topping to your dish or enjoy with chips as a dip!

How to Cut an Avocado

Click through for our complete guide to cutting and storing avocados.

  1. On a cutting board, cut the avocado in half lengthwise until you feel the knife hit the pit.
  2. Rotate the avocado to cut all the way around the pit.
  3. Insert the knife into the pit with force, then twist the knife and pull out the pit.
  4. To dice the avocado, cut squares in the flesh making a grid, and scoop out with a spoon.

Tips

  • I like to purchase Hass avocadoes, which are smaller in size and have dark, pebbly skin. A ripe avocado will feel slightly soft to the touch.
  • To know for sure if an avocado is ripe, simply pop off the stem end. If it is green underneath, you are good to go!

Frequently Asked Questions

How do you keep avocados green?

If you want the fresh avocados to last as long as possible before browning, the best way to keep the avocados green is to drizzle with lime juice on the top and cover with plastic wrap, pressing directly on the surface.
When ready to serve, simply pour off the excess lime juice and stir into your recipe.

What is the difference between pico de gallo and guacamole?

The ingredients are very similar. The primary difference is that a traditional pic uses tomatoes as the primary ingredient, and guacamole uses avocados. However, this pico de gallo recipe with avocado combines the best of both worlds!

Serving Suggestions

This pico recipe is chunky and absolutely divine because the integrity of the avocado is still kept in shape. It makes a beautiful addition to chicken, meat, fish, salads, tacos and more.

chunky pico de gallo with avocado on baked chicken breasts

How to Store

  • At Room Temperature – This pico can sit out at room temperature while serving for up to two hours.
  • Refrigerate – Store this pico de gallo with avocado in the fridge in an airtight container for up to 48 hours. Please note that some browning of the avocado will occur, however.
  • Freeze – This pico de gallo recipe with avocado does not freeze well.

Storage Tip

Cover with a layer of plastic wrap and press down across the top of the pico, forcing all the air out. This helps keep the avocados from browning as quickly!

Dietary Considerations

  • Gluten Free
  • Dairy Free
  • Nut Free

More Tex Mex Inspiration

A baked chicken breast topped with pico de gallo with avocado.
5 from 1 vote

Pico de Gallo with Avocado

This is a pico de gallo with avocado recipe to spice up your salad, tacos, chicken or that famous toast! With just 4-5 ingredients, it's a healthy pop of green color!
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Servings: 4
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Ingredients  

  • 2 avocados ripe, cubed
  • ½ red onion medium sized, diced
  • 1 jalapeño diced, seeds removed
  • 1 tablespoon lime juice or squeeze fresh lime
  • cilantro chopped, optional

Instructions 

  • Chop ingredients into small, consistent pieces.
  • Gently combine all ingredients in a bowl.
  • Add to your dish or enjoy with chips.

Julie’s Tips

Avocado Tips

  • On a cutting board, cut the avocado in half lengthwise until you feel the knife hit the pit.
  • Rotate the avocado to cut all the way around the pit.
  • Insert the knife into the pit with force, then twist the knife and pull out the pit.
  • To dice the avocado, cut squares in the flesh making a grid, and scoop out with a spoon.

How to Store

  • Refrigerate – Store this pico de gallo with avocado in the fridge in an airtight container for up to 48 hours. Please note that some browning of the avocado will occur, however.
  • Tip: cover with a layer of plastic wrap and press down across the top of the pico, forcing all the air out. This helps keep the avocados from browning as quickly!
Calories: 168kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 8mg | Potassium: 521mg | Fiber: 7g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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7 Comments

  1. This looks so good! Do you ever make it without the jalapeno? I don’t think I can trick my son into eating it if it’s too spicy.

  2. Mmmm! Avocado salsa sounds like a great compliment to so many dishes. Does the lime juice help it keep at all? We rarely have avocados because we just can’t seem to finish one up in a single sitting.