Photo by Michael Graydon & Nikole Herriott
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
Recipe information
Yield
Serves 8
Ingredients
4 medium Persian cucumbers, finely chopped
1 avocado, finely chopped
1 celery stalk, finely chopped, plus ¼ cup finely chopped celery leaves
2 scallions, green parts only, thinly sliced
1 small poblano chile, seeds removed, finely chopped
1 jalapeño, seeds removed, finely chopped
1 garlic clove, finely grated
¼ cup finely chopped unsalted, roasted pistachios
¼ cup fresh lime juice
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped mint
Olive oil (for drizzling)
Kosher salt
Tortilla chips or plantain chips (for serving)
Preparation
Toss cucumbers, avocado, celery and celery leaves, scallions, poblano, jalapeño, garlic, pistachios, lime juice, cilantro, and mint in a large bowl. (Mixture should be coated just enough to look glossy.) Drizzle with oil, season with salt, and toss again. Cover salsa and chill 20 minutes before serving with chips.
Recipe notes
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