Creamy mashed avocado meets bright, chunky pico de gallo on one shareable board — this is fresh-mex flavor at its simplest and best. Ripe avocados get mashed to your ideal texture and folded with red onion, minced jalapeño, and cilantro, while the pico comes together separately with diced Roma tomatoes, white onion, and a good squeeze of lime. Letting the pico sit while you mash the guacamole gives those flavors time to meld, so every scoop tastes fully developed. Both components lean on lime juice and fresh herbs for brightness rather than heavy seasoning blends, which makes this an easy one to portion and season exactly to your own taste. Served with gluten free tortilla chips and extra lime wedges on the side, it's a naturally low-effort spread that works well for anyone watching their sodium intake, since you're in control of every pinch that goes in.
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Make the pico de gallo: combine the diced Roma tomatoes, white onion, jalapeño, and cilantro in a medium bowl. Add the lime juice and salt, then toss to combine. Taste and adjust salt as needed. Set aside while you make the guacamole — the flavors will meld as it sits.
Scoop the avocado flesh into a large bowl. Add the lime juice and salt, then mash with a fork to your preferred texture — a few large chunks remaining gives the best result.
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