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Pico de gallo (Mexican salad)

Public
Course: Starter
Preparation time: 15 minutes
Energy: 211 kcal / serving

Instructions

  • 1.   Cut the tomatoes into cubes, also the avocados (make sure the avocados are not too ripe, they should not turn into a puree...).
  • 2.   Coarsely chop the cilantro, you'll need quite a bit, let's say a glass of 20 cl once chopped.
  • 3.   Finely chop the onion and mix everything in a salad bowl.
  • 4.   Season directly in the salad bowl with the juice of half a lemon, a tablespoon of olive oil, and salt to taste.
  • 5.   Keep in the fridge so that the pico de gallo is nice and cold.
  • 6.   In the summer, with grilled meats, it's simply divine, for those who like cilantro of course.
  • 7.   To make a larger quantity, use 1 avocado for every two medium tomatoes.

Ingredients for servings

  • 4 medium tomato
  • 2 medium avocado
  • 1 stalk of fresh coriander
  • 1 small green onion
  • 1 small lemon
  • 1 tablespoon of olive oil
  • 1 bag of tortilla chips
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    211 kcal
    11 %
  • Fat
    19,19 g
    27 %
  • of which saturated
    3,97 g
    20 %
  • Carbohydrates
    3,87 g
    1 %
  • of which sugar
    3,45 g
    4 %
  • Protein
    2,27 g
    5 %
  • Fibers
    4,23 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference