Pico de Gallo Salsa with Avocado
By OcadoLife
Published on 01 July 2026
This vibrant Pico de Gallo Salsa with Avocado is a chunkier take on the classic recipe, from Mexican chef, supper club host and author Karla Zazueta. “I make this with avocado for a rich, smooth finish, and I use lots of different tomato varieties though it works just as well with one or two,” she says. “Served with a big bowl of tortilla chips, it’s a great way to welcome guests.” Allow an extra 2 hours for the flavours to develop.
Time and servings
15 minsTotal time
6Servings
15 minsPrep time
Ingredients
- 1kg mixed tomatoes, cut into even chunks
- 1 medium onion, finely diced
- 30g fresh coriander, chopped
- 2 limes, juiced
- ¾ tsp salt
- 2 ripe avocados, diced
- 2 (approx.) bags tortilla chips, to serve (optional)
Method
Step 1
In a large bowl, mix the tomatoes, onion, coriander, lime juice and salt. Cover and chill for about 2 hrs to allow the flavours to develop.Step 2
Around 10 mins before serving, fold in the avocado. Bring to the table with the tortilla chips, if liked.