Ingredients
Equipment
Method
- Cut the avocados in half and remove the seeds and skin.
- Add the diced avocado to a medium mixing bowl.
- Add the salsa verde, lime juice, ¼ cup pico de gallo, chopped cilantro, and salt to the bowl.
- Mash together with a large fork or potato masher to your desired consistency.
- Transfer to a serving dish.
- Cover the top with the remaining ½ cup of pico de gallo.
- Cover tightly with plastic wrap pressed directly onto the surface.
- Refrigerate until ready to serve.
- Remove from refrigerator about 30 minutes before serving.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to preventing browning is the layer of pico de gallo on top, which creates a barrier between the avocado and air. Making your own salsa verde gives you better control over seasoning and texture than store-bought versions. The guacamole can be made up to 4 hours ahead if stored properly with the pico de gallo topping and plastic wrap pressed directly on the surface. For a chunkier texture, dice the avocados instead of mashing them completely. The salsa verde yields more than needed for this recipe and keeps refrigerated for up to a week, making it useful for tacos, enchiladas, or eggs.
