Guacamole & Pico de Gallo

In keeping with the Super Bowl theme this week, what’s game day without chips and dip?!

Guacamole and Pico de Gallo are classic party food for a crowd, and what’s even better is that they’re actually healthy too! Avocado is full of heart healthy fat and the salsa is loaded with veggies. 

The key is not overdoing it and keeping portions in check, especially when it comes to the chips. I like to serve crunchy veggies alongside as a way to supplement my chip intake. I also make a plate and then step away from the food! This way, I have to consciously go back for seconds, and I’m not mindlessly munching in front of the television.

These recipes are super simple and easily modified to your tastes - add more lime, less salt, extra jalapeño. It’s up to you!

Guacamole

Serves 4-6

3 ripe avocados
1/3 cup red onion, minced
1/2 jalapeño, seeded and minced
1/2 cup cilantro, roughly chopped
3 Tbs. lime juice
1/2 tsp. sea salt

Halve avocados and remove pits. Place in a bowl and mash with a fork. I like my guacamole chunkier, so I stop when they’ve just broken down. Add remaining ingredients and gently combine until well mixed. Taste for salt, lime, etc. Adjust as needed.

I like to make my guacamole right before serving to keep it from turning brown. One way to slow this process is to press plastic wrap directly against the surface and refrigerate. 


Pico de Gallo

Serves 4-6

9-12 Roma (or similar) tomatoes, seeded and diced (about 1 1/2 cups total)
1/2 cup yellow onion, minced
1/2 cup cilantro, finely chopped
1/2 jalapeño, minced
1 lime, juiced
1/2 tsp. sea salt

Combine ingredients in a bowl and let sit for at least 15 minutes for the flavors to meld. Taste and adjust seasoning as needed.

Note: Pico de Gallo can get very watery, which is why you need to seed the tomatoes. Before serving, I tend to drain off a lot of the liquid. You could also serve with a slotted spoon.