Creamy mashed avocado gets brightened with fresh lime juice, a little kosher salt, and a fold of red onion, minced jalapeño, and cilantro for texture in every bite. Alongside it, a quick pico de gallo comes together with juicy Roma tomatoes, white onion, more jalapeño, and cilantro, all tossed with lime juice and left to sit so the flavors meld into something bright and punchy. Spooned into separate sections on one big board with tortilla chips and lime wedges tucked in, this is the kind of shareable spread that disappears fast at any gathering. The combination of cool, rich guacamole against the sharp, tangy pico is what makes this plate so satisfying — simple produce, simple seasoning, big flavor. It's an easy, crowd-pleasing appetizer that works well for a dairy free spread without sacrificing any of that classic guac-and-salsa combo you're craving.
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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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