Eosinophilic Esophagitis Friendly Gluten Free Pico de Gallo Guacamole Plate
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados, halved and pitted
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp kosher salt, plus more to taste
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- 2 tbsp fresh cilantro, finely chopped
For the pico de gallo
- 4 medium roma tomatoes, cored, seeded, and finely diced
- ⅓ cup white onion, finely diced
- 1 jalapeño, seeded and finely minced
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp kosher salt, plus more to taste
For serving
- gluten free tortilla chips, for serving
- lime wedges, for serving (optional)
Instructions
- 1
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.
- 2
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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