Pico de Gallo with Avocado
That’s what adults do, right?
My daughter is constantly testing my limits and thinks she’s the adult in this relationship. I am always having to remind her that I, in fact, am the boss. She’s totally wearing me down. We might eat chocolate for breakfast tomorrow.
Let’s make a better choice, shall we?
This dip is amazing. I don’t recommend it for breakfast, but I do recommend it for every other moment in your life. The creaminess of the avocado pairs nicely with the crunch of the onions and peppers. The lemon juice is a bright alternative to the more common lime juice.
Have you handled avocados much? Unless you’re dealing with some sort of avocado emergency, I recommend buying them rock hard, then placing them in a paper bag for two days. They come out perfectly ripe every time. Whenever I buy them ripe from the grocery store there tends to be an ugly brown spot inside. That’s not what you want.
This recipe is super customizable. If you like things spicier you could add more jalapenos or leave the seeds and ribs in when you chop them up. You could totally use lime juice instead of lemon. Do you prefer red onions? Go for it. You’re the boss of you.
I ate this by the gallon when I was pregnant with my first daughter, in contrast to the gallons of chocolate covered strawberries I ate while pregnant with my son. I also gained an additional twenty pounds with my second (2 pounds heavier than the first) baby.
I’m not telling you what to do. You’re probably a grown up. You’ve been to the grand canyon. You make your own decisions.
Choose this over chocolate. At least once.
2 ripe Haas avocados, cubed
4 Roma tomatoes, seeded and chopped
1 small yellow onion, chopped
2 jalapeno peppers, seeds and ribs removed, diced
1 small bunch cilantro, chopped
Juice of half a lemon
1 tablespoon olive oil
Salt to taste
Combine all ingredients in a medium bowl and stir gently to combine. Adjust salt and lemon juice to taste.