4 Serves
15 Mins
2 g
18 g
3 g
Prepare the avocados by removing the skin and pit, then dice the flesh into 1-inch cubes and transfer them into a large mixing bowl.
Ingredients, vitamins, and health benefits
Avocado
Pico De Gallo
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin E
0 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
83 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
47 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
1 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Add the pico de gallo and garlic salt to the bowl with the avocado cubes, stirring gently to combine without mashing the fruit.
Slice the lemon in half and squeeze the fresh juice over the mixture, stirring continuously to incorporate the acidity.
Season the mixture with salt and pepper to taste, then serve immediately alongside tortilla chips, garnished with fresh cilantro leaves.
Garlic Salt
Salt And Pepper
Lemon
Lemon Juice
Tortilla Chips
Cilantro
Vitamin A
48 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
83 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
1 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
5
g93
g10
g
MexicanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g