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Pico de Gallo Salad

Source of Recipe

From "The Loving Kitchen" by LeeAnn Rice


Recipe Introduction

"The only reason I came up with this salad is because I wanted to pick ingredients I don't like out of pico de gallo, and everything was chopped so finely it was an impossible task. By cutting everything into large chunks and not finely chopping the cilantro (which I don't like at all), I am able to eat around the things I don't like while my friends enjoy all the flavors they love. I like to serve it with fajitas, enchiladas, or any spicy Mexican food. It really brightens up the plate."

List of Ingredients

â—¦ 6 Roma tomatoes, quartered
â—¦ 1 medium red onion, chopped
â—¦ 1 avocado, peeled and cut into bite-size cubes
â—¦ 1 jalapeño pepper, seeded and finely chopped
â—¦ 2 limes
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 tablespoon white vinegar
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon black pepper
â—¦ 1 teaspoon sugar
â—¦ â…“ cup fresh cilantro leaves, very roughly chopped


Recipe

Combine the tomatoes, onion, avocado, and jalapeño in a large bowl. Zest one lime and set the zest aside. Juice both limes into a small bowl.

Add the olive oil, vinegar, salt, pepper, sugar, and lime zest. Whisk to combine and drizzle over the tomato mixture. Toss to combine. Add the cilantro and gently stir.

Chill for one hour before serving.

Makes 8 servings