Pico con Avo

Pico de Gallo con Avo! (Keto, Paleo, GAPS, Low Carb, Whole30)

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This is my sister’s recipe. We first had it for brunch, with scrambled eggs and bacon. What a wonderful Keto or Paleo breakfast! This recipe is also appropriate for Whole30, the GAPS diet and Low Carb. This recipe quickly took the rank as my all-time favorite pico de gallo recipe! The avocado makes it perfect! Sublime. It’s a 4-ingredient recipe if you wish. I love it like this, simple and yes, perfect. If you like zesty and the added nutrition of the final three ingredients — lime juice, jalapeno, and garlic — by all means, add them as well.

Mexican Condiment

Use this Pico de Gallo con Avo on any traditional Mexican dish. Try this favorite Keto Primal Chile Relleno Casserole or this Whole30 Crispy Potato Bowl. In addition to enjoying salsa with the usual beef, pork or chicken, below I give some tips for enjoying it with fresh fish!

With Fresh Fish …

The second time we had this salsa we served it with local, fresh tuna. It was so so good; I kept making mmm sounds all through dinner. I felt so spoiled and happy with pleasure.

If you wish to sauté fresh fish, the main things to remember are~ 1) Cooking fish is easy! so don’t make it out to be something complicated or hard and 2) Don’t overcook fish! Tuna, especially, should be seared and kept medium-rare in the center.

Simply heat the pan over medium heat; add 2 tablespoons animal fat or ghee (more or less, depending on pan size); then salt (use sea salt) the pan. Slap those fillets on the salt and let them sizzle for about 5 minutes. Salt and (freshly grind) pepper on the sides facing up; then flip them. The thickness of the fillet will dictate how long to cook on the second side. Turn the heat down now, to low or medium-low and cook until the meat still feels tender when pushed with one finger, usually 3 to 5 minutes on the second side. With tuna, you want the center to be pink. (Do not cook long enough for the fish to be firm in the center; or it will be dried out.)

Serve and garnish with a generous amount of fresh Pico de Gallo con Avo!

This is my sister's recipe. We first had it for brunch, with scrambled eggs and bacon. It quickly took the rank as my all-time favorite pico de gallo recipe! The avocado makes it perfect! Sublime.

Enjoy this salsa with chips, raw veggie chips, tacos, casseroles, salads, fresh meat that’s been grilled, slow-cooked, sauteed, baked… the options are limitless. Pico de Gallo con Avo is the perfect, versatile condiment!

5 from 1 vote
Pico con Avo
Pico de Gallo con Avocado
Prep Time
20 mins
Total Time
20 mins
Servings: 6 servings
Calories: 68 kcal
Author: Megan
  • 2 medium-large size tomatoes , chopped small
  • 1 avocado , diced
  • 1/3 red onion , diced, about 1/2 cup
  • 1/2 cup fresh cilantro , minced
  • 1 lime juiced, optional
  • 1/2 jalapeno , seeds removed and minced, optional
  • 1-3 cloves garlic , minced, optional
  1. Combine all ingredients in medium size bowl and stir to mix. Serve or refrigerate for one day.
Nutrition Facts
Pico de Gallo con Avocado
Amount Per Serving
Calories 68 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 5mg 0%
Potassium 286mg 8%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 1g 2%
Vitamin A 9.9%
Vitamin C 17.7%
Calcium 1.2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

What’s your favorite way to enjoy Pico de Gallo con Avo?

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