Pico de Gallo With Avocado for Full GAPS

This avocado pico combines ripe tomato, firm avocado, red onion or purple shallot, cilantro, and lime in one chunky Full GAPS salsa. Optional jalapeño adds heat, and optional garlic adds a sharper finish. The avocado stays in clean cubes rather than turning the bowl into guacamole.

In our family of eight, this is the salsa I use when I want one bowl to do more work. It can sit beside eggs, fish, roast meat, or a salad, and the creamy avocado makes the plate feel complete without another dressing.

Where Avocado Pico Fits on GAPS

Use this on Full GAPS after raw tomato, ripe avocado, raw red onion or shallot, cilantro, lime, and any optional jalapeño or garlic are introduced and tolerated. Tomatoes and jalapeño are nightshades. Leave out the optional jalapeño when it does not fit.

This is separate from Classic Pico de Gallo and Three-Ingredient Avocado-Lime Guacamole. Its measurements, ingredients, and chunky texture are different.

Choose an Avocado That Holds Its Shape

Use one large avocado or two small avocados that yield slightly near the stem but do not collapse under pressure. The flesh should be creamy green, without watery pockets, hard rubbery sections, or a fermented smell. Dice it last so the cubes stay clean.

Chop the Tomato and Onion First

Dice two medium-large tomatoes into small pieces. Measure one-third of one red onion, or use one to two purple shallots instead, and dice the chosen allium more finely than the tomato. Mince one-half cup cilantro.

If using the optional half jalapeño, remove the seeds and mince it finely. Mince or crush the optional garlic clove. These are optional branches; neither is required for the base bowl.

Fold in the Avocado Gently

Add the tomato, chosen onion or shallot, cilantro, lime juice, and any optional jalapeño or garlic to a medium glass or stainless bowl. Add the avocado cubes and fold from the bottom just until evenly mixed. Stop while the cubes still have distinct edges.

Serving and Storage

Serve immediately with eggs, meat, fish, salads, or Mexican Cauliflower Rice. Refrigerate leftovers in covered glass for up to one day. A light layer of virgin cold-pressed olive oil may be folded into leftovers to reduce air exposure.

Recommended Equipment

Use a sharp stainless knife, cutting board, citrus juicer, measuring cups, medium glass or stainless bowl, silicone spoon, and covered glass container.

Frequently Asked Questions

Can I Leave Out the Jalapeño and Garlic?

Yes. Both are optional. The base formula remains tomato, avocado, red onion or shallot, cilantro, and lime.

Why Did the Avocado Turn Mushy?

The avocado may have been too soft or stirred too hard. Use ripe-but-firm fruit, dice it last, and fold gently.

Can I Double the Recipe?

Yes. Use the card’s 2× control and mix in a wider bowl so the avocado cubes are not crushed.

Avocado Pico Recipe

Pico de Gallo With Avocado for Full GAPS

Chunky fresh salsa with ripe tomato, firm avocado, red onion or shallot, cilantro, lime, and optional jalapeño and garlic.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Appetizer, Condiment, Salad, Side Dish

Cuisine: GAPS, Mexican-Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 medium-large ripe tomatoes diced small
• 1 large ripe-but-firm avocado diced, or 2 small
• 1/3 red onion diced, or 1 to 2 purple shallots
• 1/2 cup fresh cilantro minced
• 1 lime juiced
• 1/2 jalapeño seeded and minced, optional
• 1 clove garlic minced or crushed, optional

Equipment

• 1 Sharp stainless-steel knife
• 1 Cutting board
• 1 Medium glass or stainless bowl
• 1 Citrus juicer
• 1 Measuring cups
• 1 Silicone spoon

Method

 

1. Dice the tomatoes small. Measure the red onion amount shown in the card, or choose the shallot alternative, and dice it more finely than the tomato. Mince the cilantro.
   
2. If using the optional jalapeño, remove the seeds and mince it finely. Mince or crush the optional garlic.
3. Dice the ripe-but-firm avocado last. The cubes should hold clean edges rather than smear.
4. Combine the tomato, chosen onion or shallot, cilantro, lime juice, and any optional jalapeño or garlic in a medium bowl.
5. Add the avocado cubes and fold gently from the bottom just until evenly mixed. Stop while the cubes remain distinct.
   
6. Serve immediately, or cover and refrigerate for up to 1 day.

Notes

• Full GAPS: Use after every included raw ingredient is introduced and tolerated.
• Optional branches: Jalapeño and garlic are optional.
• Allium: Use red onion or purple shallots, not both.
• Storage: Best fresh; refrigerate covered for up to one day.

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More Homemade Condiments

The planned Sauces, Dressings & Condiments Cookbook will keep every salsa and guacamole formula distinct. Find current resources in the WFLI shop.