PICO DE GALLO VERDE

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Pico de Gallo Verde image

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.

Provided by Andy Baraghani

Categories     Bon Appétit     Salsa     Cucumber     Avocado     Celery     Green Onion/Scallion     Chile Pepper     Jalapeño     Pistachio     Cilantro     Mint     Appetizer     Sauce Secrets

Yield Serves 8

Number Of Ingredients 14

4 medium Persian cucumbers, finely chopped
1 avocado, finely chopped
1 celery stalk, finely chopped, plus 1/4 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
1/4 cup finely chopped unsalted, roasted pistachios
1/4 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)

Steps:

  • 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.

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