Guacamole Chunky Pico Gallo (Printable version)
Creamy avocado paired with fresh, chunky pico de gallo salsa for a vibrant, flavorful dip.
# Ingredient list:
→ For the Guacamole
01 - 3 ripe avocados
02 - 2 tablespoons fresh lime juice (about 1 lime)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 small garlic clove, minced
06 - 2 tablespoons finely chopped fresh cilantro
→ For the Chunky Pico de Gallo
07 - 2 medium ripe tomatoes, diced
08 - 1/4 medium red onion, finely chopped
09 - 1 small jalapeño pepper, seeds removed and finely chopped
10 - 2 tablespoons fresh lime juice (about 1 lime)
11 - 2 tablespoons chopped fresh cilantro
12 - 1/4 teaspoon salt
# Directions:
01 - In a medium bowl, combine the diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt. Toss gently and set aside to let the flavors meld.
02 - In a separate bowl, halve and pit the avocados. Scoop the flesh into the bowl and mash lightly with a fork, leaving some chunks for texture. Add lime juice, salt, pepper, minced garlic, and cilantro. Mix gently to combine.
03 - Spread the guacamole in a serving bowl. Spoon the chunky pico de gallo evenly over the top.
04 - Serve immediately with tortilla chips, veggie sticks, or as a topping for tacos and burritos.
# Expert Tips:
01 -
- The contrast between silky mashed avocado and crisp, juicy pico de gallo creates layers of texture in every bite
- It comes together in under 20 minutes but looks like something from a restaurant
02 -
- Making the pico de gallo first is non negotiable, it needs those minutes to marinate and develop its juices
- Do not overmash the guacamole, those chunks are what make it feel luxurious
03 -
- Press plastic wrap directly onto the surface if you need to refrigerate, the air is what turns it brown
- Double the pico de gallo portion and keep the extra in the fridge for eggs the next morning