Avocado + Pico De Gallo?! YES! YES! AND YAAAASSSS! This has been a staple in the house since I made my Fish Taco Bowl. So I knew I needed to split this out of that recipe because it really goes well with anything! We’ve eaten it on breakfast burritos, tofu bowls, sandwiches, omelets, tacos, and just as a dip, and we’re addicted!
So what’s the big deal? I think it’s two things. The salt. And the texture. Using a course salt really seems to bring out the flavor over table salt (I’ve tried both ways to make sure I wasn’t crazy). Table salt works, but if you can go sea or pink definitely do it, you’ll be glad you did. I think there’s something about the way it brings the flavor out in the tomatoes that really adds something special to this.
The chunkiness adds such a great texture over mashing it like a traditional guacamole that gives you a little extra to chow down on. Did I mention I love this dip? BECAUSE I LOVE THIS DIP!
If you for some odd reason have any left over, just throw an avocado seed into the bowl, cover and throw it in the fridge! Although I like the flavor i don’t like the wetness it adds to this, but you can definitely add a squeeze of lemon or lime to give it a more “pico de gallo” flavor.