Ripe avocados get mashed to a chunky, creamy texture with a bright hit of fresh lime juice, then folded with red onion, minced jalapeño, and cilantro for a guacamole with real bite. Alongside it, a fresh pico de gallo comes together from diced Roma tomatoes, white onion, more jalapeño, cilantro, and lime — simple, raw, and packed with flavor. Every ingredient here is plant-based from the ground up, so this spread is a natural fit for a vegan table with zero adjustments needed on the produce side. Serve both dips side by side on a big board with gluten free tortilla chips and a few lime wedges for squeezing, and you've got a shareable app that's as good for a casual weeknight as it is for a party spread. It's fresh, zippy, and endlessly snackable — the kind of plate that disappears fast.
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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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