Pico de Gallo Verde
Michael Graydon & Nikole Herriott
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this salsa right before you serve it. (If you’re more in the mood for tomatoes, we've got your classic tomato-based pico de gallo recipe, too.)
Recipe information
Yield
8 Servings
Ingredients
4 medium Persian cucumbers, finely chopped
1 avocado, finely chopped
1 celery stalk, finely chopped, plus ¼ cup finely chopped celery leaves
2 scallions, green parts only, thinly sliced
1 small poblano chile, seeds removed, finely chopped
1 jalapeño, seeds removed, finely chopped
1 garlic clove, finely grated
¼ cup finely chopped unsalted, roasted pistachios
¼ cup fresh lime juice
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped mint
Olive oil (for drizzling)
Kosher salt
Tortilla chips or plantain chips (for serving)
Preparation
Toss cucumbers, avocado, celery and celery leaves, scallions, poblano, jalapeño, garlic, pistachios, lime juice, cilantro, and mint in a large bowl. (Mixture should be coated just enough to look glossy.) Drizzle with oil, season with salt, and toss again. Cover salsa and chill 20 minutes before serving with chips.
Nutrition Per Serving
Calories (kcal) 90
Fat (g) 6
Saturated Fat (g) 1
Cholesterol (mg) 0
Carbohydrates (g) 11
Dietary Fiber (g) 3
Total Sugars (g) 4
Protein (g) 3
Sodium (mg) 10
