Pico de gallo and avocado salad

By Olinca Trejo
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  • 1-2 ripe avocados, chopped into small cubes
  • 2-3 large tomatoes, chopped into small cubes
  • 1/2 onion, finely chopped
  • Handful of cilantro leaves coarsely chopped, stems removed
  • 1/2 - 2 limes juiced (or to taste)
  • 1 jalapeno or Serrano pepper (or to taste)
  • Salt to taste


  1. Mix tomatoes, onion, cilantro and jalapeno, avocado.
  2. Season with lime juice and salt (to taste).
  3. Serve with Salmas corn crackers, rice crackers or baked tortilla chips.

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