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!
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!