Creamy mashed avocado meets a bright, chunky tomato salsa on this vibrant sharing plate, and the contrast between the two is what makes it so addictive. The guacamole gets its punch from fresh lime juice, minced jalapeño, red onion, and a good handful of cilantro, mashed just enough to leave a few chunky bites of avocado intact. Alongside it, the pico de gallo brings juicy Roma tomatoes, white onion, and more jalapeño and lime into a fresh, tangy counterpoint that gets better the longer it sits. Both come together in minutes with just a knife, a bowl, and a fork — no cooking required. Spoon them into separate sections on a big board with lime wedges for squeezing, and let everyone dig in. It's a simple, produce-forward starter that fits naturally into a Paleo spread.
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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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