2 large avocados (ripe)
1 large tomato (ripe)
1 small onion (or half a large onion)
1 green bell pepper
1 lime
1 tablespoon cilantro
½ teaspoon salt
¼ teaspoon black pepper

Finely chop avocado, tomato, green bell pepper, onion and cilantro and place in a serving bowl. Squeeze the juice from half a lime over the vegetables. This will prevent the avocado from browning. Add salt and pepper and mix until thoroughly combined.


  • To hasten the ripening of avocado or tomato, place single avocado or tomato in a paper bag and seal tightly to prevent sunlight from touching the fruit. Leave on the kitchen counter overnight or for a day or two.
  • Save yourself a step!  Mix avocado with leftover Pico de Gallo.  Just add lime juice and salt and pepper to taste.