Creamy mashed avocado meets bright, juicy pico de gallo on one shareable board, and every ingredient here is naturally plant-based, so there's nothing to swap or worry about. Ripe avocados get mashed with fresh lime juice and a pinch of salt, then folded with diced red onion, minced jalapeño, and cilantro for a chunky, punchy guacamole. Alongside it, finely diced Roma tomatoes, white onion, and more cilantro come together in a fresh, zesty pico de gallo that balances the richness of the avocado perfectly. Pile both onto a platter with sturdy tortilla chips and lime wedges for squeezing, and you've got an easy, crowd-pleasing spread that works for game day, taco night, or just snacking on the couch. It's a naturally vegetarian appetizer that doesn't ask you to think twice about what's in it — just scoop, dip, and repeat.
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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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