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