Strawberry Avocado Pico de Gallo
Make Strawberry Avocado Pico de Gallo in 15 minutes for bright, fresh snacking or parties.
Ingredients
- 1 California Avocado (halved, seeded, peeled and diced)
- 1 cup diced strawberries
- 1/3 cup diced mango
- 1/2 jalape (seeded and minced)
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon honey (or more to taste)
- Juice of 1 lime
- Kosher salt (to taste)
Instructions
Step 1: Combine the diced fruits and aromatics
In a large bowl, gently fold together the halved, seeded, peeled and diced California avocado with the cup of diced strawberries, 1/3 cup diced mango, minced seeded jalapeño, and 1/4 cup finely diced red onion. Add two tablespoons chopped fresh cilantro, one teaspoon honey (adjust to taste), the juice of one lime, and kosher salt to taste. Use a gentle folding motion so the avocado stays in tender cubes while the strawberry juices and lime form a light glossy dressing that clings to the fruit. Taste and adjust honey and salt until the sweet-acid balance sings.
Step 2: Serve immediately with crisp accompaniments
Spoon the finished Strawberry Avocado Pico de Gallo into a serving bowl, mound it slightly so the colors—creamy pale-green avocado, ruby strawberries, bright mango and flecks of green cilantro—face forward. Serve immediately with a few golden triangular tortilla chips nestled beside the bowl, extra lime wedges and a couple sliced strawberries artistically scattered for garnish. Enjoy right away while the textures are fresh and the avocado retains its creamy shape.
Notes
- Use firm, ripe avocado to avoid mushy texture
- Taste and adjust honey and salt gradually
- Combine avocado with other fruits just before serving for best texture
- Press plastic wrap onto surface to slow browning