Avocado Pico de Gallo

Adapted from recipe by Chef Roberto Santibañez

Serves: 4 (about 2 cups)
Prep time: 20 min.
Cook time: 0 min.

Ingredients:
2 ripe medium tomatoes (about 12 ounces)
1 avocado from Mexico, halved, pitted, peeled and diced
1/4 cup finely chopped white onion
12 large fresh cilantro sprigs, thick stems removed, remaining stems and leaves finely chopped (about 1/4 cup)
1 medium jalapeño or 1 small Serrano, finely chopped (about 1/2 tablespoons), or to taste
1 teaspoon salt, or to taste
Juice of 1 lime, or to taste
1 teaspoon olive oil (optional)

Preparation:

Core the tomatoes and cut them in half. Gently squeeze out most of the seeds, and cut the tomatoes into 1/4-inch cubes. Gently toss the diced tomatoes, avocado, onion, cilantro and jalapeño together in a mixing bowl. Add the salt and lime juice, then stir in the oil, if using. Let sit for a few minutes.

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