Pico de Gallo Verde
A fresh and vibrant green take on traditional pico de gallo featuring crisp Persian cucumbers, creamy avocado, and a mix of fresh herbs and chilies. This refreshing salsa is brightened with lime juice and gets a delightful crunch from pistachios.
6 servings
25 min
Be the first to rate this recipe
Ingredients
- •4 medium Persian cucumbers
- •1 whole avocado
- •1 stalk celery
- •2 whole scallions
- •1 small poblano chile
- •1 whole jalapeño
- •1 clove garlic
- •¼ cup unsalted roasted pistachios
- •¼ cup fresh lime juice
- •2 tablespoons cilantro
- •2 tablespoons mint
- •2 tablespoons olive oil
- •1 to taste kosher salt
- •1 to serve tortilla chips or plantain chips
Cooking Instructions
- 1.
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.
25 min
