Creamy mashed avocado meets bright, tomato-forward pico de gallo on one shareable plate, and every ingredient here is already squarely in Mediterranean territory — good fats, fresh vegetables, and citrus doing all the work. Ripe avocados get mashed with lime juice and a little salt until they hit that perfect chunky-smooth texture, then folded with red onion, jalapeño, and cilantro for a guacamole with real bite. Alongside it, diced Roma tomatoes, white onion, and more cilantro sit in their own tangy lime marinade, getting better the longer they mingle. Serve the two side by side with sturdy chips for scooping, and you've got a fresh, produce-packed spread that fits beautifully into a Mediterranean way of eating. It's simple, vibrant, and endlessly snackable — the kind of plate that disappears fast at any gathering.
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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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