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How to Make Pico de Gallo with Avocado Halves
If there are two things that just about everyone associates with Mexican cuisine, they are salsa and avocado. Salsa long since eclipsed ketchup to become the most popular condiment among Americans and you can now go to a grocery store pretty much anywhere in the country and find a wide variety of different salsas and hot sauces which are inspired by, if not always actually from, our neighbor to the south.
Avocado, of course, is a fruit, which almost everyone loves. Its creamy texture and one of a kind flavor have made it a favorite, especially as a topping for tacos and other Mexican sandwiches as well as in the form of guacamole. It is also a natural in salads of all kinds, where its rich flavor contrasts perfectly with other ingredients.
This avocado and Pico de Gallo recipe is in fact a sort of salad and makes an excellent first course or side dish with any Mexican meal as well as being a good light meal in its own right. The snappy acidity and mild heat of the Pico de Gallo pairs perfectly with the creaminess of the avocado, creating a flavor combination you will want to return to again and again. Great as a dish at parties or any time at all, this Pico de Gallo recipe is certain to become a favorite at your table.
Decadent Avocado Halves Topped With Pico De Gallo
Ingredients -
2 avocados, peeled, halved and pitted
4 tbsp Pico de Gallo (see below)
Tortilla strips, for garnish
Pico De Gallo:
2 Roma tomatoes, diced
½ white or yellow onion, diced
2 tsp chopped cilantro
½ small jalapeno or Serrano pepper, minced (adjust according to taste)
1 lime, juiced
Salt, to taste
Preparation:
Pico de Gallo is best when it's had some time to sit, so make it a few hours ahead of time (or the day before if possible).
Halve and peel the avocados, discarding pits and peel.
Top each avocado half with 1 tbsp of Pico de Gallo and a couple of tortilla strips for garnish, if desired. You can also garnish the avocado halves with a couple of cilantro leaves.
Serve at once - avocado will oxidize and turn brown if left out for long.
If you need to prepare this dish ahead of time for your dinner guests, then squeeze a little fresh lime juice over the avocados to slow down this process.
(Serves 4)
Photo Description:
These avocado halves are topped with mouthwatering Pico de Gallo and crunchy tortilla strips, ready to be enjoyed with dinner, as an appetizer or all on their own as a snack. This is a Pico de Gallo recipe, which is bound to be popular on any occasion.
