Guacamole with Chunky Pico de Gallo (Printable)

Creamy avocado paired with zesty, chunky pico for a fresh and vibrant dip experience.

# What You'll Need:

→ Guacamole Base

01 - 3 ripe avocados, halved and pitted
02 - 1 small lime, freshly juiced (approximately 2 tablespoons)
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 small garlic clove, finely minced
06 - 2 tablespoons fresh cilantro, finely chopped

→ Chunky Pico de Gallo

07 - 2 medium ripe tomatoes, diced into 1/4-inch pieces
08 - 1/4 medium red onion, finely chopped
09 - 1 small jalapeño pepper, seeded and minced
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon fresh lime juice
12 - 1/4 teaspoon sea salt
13 - 1/8 teaspoon freshly ground black pepper

→ For Serving

14 - Tortilla chips or fresh vegetable sticks for dipping

# How-To Steps:

01 - Scoop flesh from ripe avocados into a medium mixing bowl. Mash with a fork until mostly smooth, leaving small chunks for texture.
02 - Add lime juice, sea salt, black pepper, minced garlic, and chopped cilantro to the mashed avocados. Gently fold ingredients together until evenly combined.
03 - In a separate bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently to mix without crushing the tomatoes.
04 - Spread seasoned guacamole evenly across the bottom of a serving bowl. Spoon chunky pico de gallo over the top, covering the surface.
05 - Present the dip with tortilla chips or vegetable sticks. For optimal freshness, serve within 15 minutes to prevent avocado oxidation.

# Expert Advice:

01 -
  • The cool creaminess against bright juicy tomatoes creates something magical in your mouth
  • People gather around this bowl like its the center of the universe at parties
  • Its ready in twenty minutes but tastes like you spent all afternoon preparing
02 -
  • Avocados oxidize fast so work quickly once you cut into them
  • The pico adds enough liquid that you dont need to overdo lime in the guacamole
  • Room temperature avocados mash easier than cold ones straight from the fridge
03 -
  • Use a sharp knife for dicing tomatoes so you don't crush them into juice
  • Taste both the guacamole and pico before combining, adjust seasoning separately

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