Fresh, vibrant, and completely built from whole ingredients, this plate is the kind of crowd-pleaser that disappears before you even sit down. Creamy mashed avocado gets brightened with fresh lime juice, red onion, minced jalapeño, and cilantro, while the pico de gallo — made from Roma tomatoes, white onion, and more fresh herbs — sits alongside and deepens in flavor as it rests. Everything on this plate is naturally free from gluten, so there's no label-reading stress or ingredient swaps required. The only thing to watch is the chips, and this recipe calls for certified gluten free tortilla chips specifically, so you're covered from scoop to crunch. It serves four generously, making it perfect for game day, taco night, or an easy appetizer spread. The two components come together in minutes and look stunning arranged on a board — proof that simple, fresh cooking is almost always the most impressive kind.
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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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