Avocado Pico de Gallo “Cocktail”

Pico de gallo means “rooster's beak”  because this chunky, relish-like salsa is traditionally eaten by “pecking” at it with your thumb and forefinger. A spoon works just as well.

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Salsa 101

Both fresh and cooked salsas are used liberally in Mexican cuisine, not just served as condiments on the table. Fresh salsas are tomato-based concoctions laced with chile peppers, herbs, and citrus. A given with tortilla chips, they also add snap to egg dishes and quesadillas. Cooked salsas get their rich flavor from dried roasted chilies. Generally served hot, they are used to garnish simply cooked items — roasted vegetables, rice and beans, baked enchiladas or tamales.



  • 2 medium-size tomatoes, diced
  • 1/3 cup chopped cilantro, plus 6 small sprigs for garnish
  • 3 green onions, chopped (about 1/4 cup)
  • 1 clove garlic, minced (about 1 tsp.)
  • 1 small jalapeno, seeded and minced
  • 1 medium-size avocado, peeled, pitted and diced
  • 1 15-oz. can hearts of palm, drained, thinly sliced
  • 2 Tbs. fresh lime juice
  • 1/4 tsp. salt


  1. Combine tomatoes, chopped cilantro, green onions, garlic and jalapeño in medium bowl. Add avocado, hearts of palm, lime juice and salt; gently toss to mix.
  2. Spoon pico de gallo mixture into 6 martini glasses, and garnish with a sprig of cilantro.

Nutrition Information

  • Calories 79
  • Carbohydrate Content 8 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 4 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 308 mg
  • Sugar Content 2 g