Guacamole With Fresh Pico (Printable Version)
Vibrant avocado dip topped with fresh tomato salsa and a hint of lime zest.
# Ingredient List:
→ For the Guacamole
01 - 3 ripe avocados
02 - 1 small garlic clove, minced
03 - 2 tbsp finely chopped red onion
04 - 2 tbsp chopped fresh cilantro
05 - 1 lime, juiced
06 - 1/2 tsp kosher salt
07 - 1/4 tsp ground black pepper
→ For the Pico de Gallo
08 - 1 medium tomato, seeded and finely diced
09 - 2 tbsp finely chopped red onion
10 - 1 small jalapeño, seeded and minced
11 - 2 tbsp chopped fresh cilantro
12 - 1 tbsp lime juice
13 - 1/4 tsp kosher salt
# Step-by-Step Instructions:
01 - Scoop the avocado flesh into a medium bowl. Mash with a fork until mostly smooth, leaving some small chunks for texture.
02 - Add the minced garlic, red onion, cilantro, lime juice, salt, and black pepper. Mix gently until fully combined.
03 - In a separate bowl, combine the diced tomato, red onion, jalapeño, cilantro, lime juice, and salt. Stir thoroughly to mix.
04 - Spread the guacamole into a serving bowl. Spoon the fresh pico de gallo evenly over the top.
05 - Serve with tortilla chips, fresh vegetables, or use as a topping for tacos and burritos.
# Tips from hearthlykitchen:
01 -
- The lime keeps everything vibrant for hours, even if the color starts to shift
- That moment when someone asks if you made it yourself and you get to say yes
02 -
- Avocado oxidation is real—press plastic wrap directly onto the surface if you need to store it, but really, just make it when you're ready to eat
- The salt in the pico de gallo will draw out moisture from the tomatoes, so assemble right before serving for the best texture
03 -
- Test your avocados by flicking the small stem button on top—if it comes off easily and looks green underneath, it's ready
- Don't skip the salt in both components—it's what makes all those bright flavors actually taste like something