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Pico de Gallo For One

Fresh and flavorful small batch pico de gallo made with just a few ingredients, including chopped avocados! Ready in minutes, this salsa fresca is perfect with tortilla chips or spooned over chicken or fish.

a clear bowl of pico de gallo with avocados and tomatoes next to a bowl of tortilla chips.

Pico de gallo is a classic Mexican recipe traditionally made with onions, jalapeños, tomatoes, lime juice, and salt. It is also called salsa fresca or salsa cruda.

There are so many ways to actually make authentic pico de gallo and the one offered here is simple, basic, and incredibly delicious.

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The two things that make this small batch pico de gallo stand out from others is that I add in diced avocado. It's a delicious and nutritious addition. I also leave out cilantro. I happen to love cilantro but my husband isn't a fan so I leave it out. If you want to add it, I suggest using about 1 tablespoon of chopped cilantro leaves but feel free to add a bit more if you'd like.

Why This Recipe Works

  • It's easily adaptable. For an authentic pico de gallo, use the ingredients listed in the recipe but consider adding in chopped cilantro or serrano peppers.
  • Pico de gallo is easy to make and filled with flavor. It is a fresh, uncooked salsa and the vegetables are chopped instead of blended, which makes this dip perfect for scooping onto sturdy tortilla chips or spooning over meats. It can transform a piece of grilled or baked chicken or fish into a wonderful meal.
  • The ingredient amounts listed are based on my taste preferences. Feel free to add in more or less of each ingredient depending on what you like.

Ingredients

ingredients in pico de gallo on a brown table including onions, avocado, peppers, tomatoes and limes

Ingredient Notes

  • Onions: Although most Mexican pico de gallo recipes call for using white onions, I prefer using sweet yellow onions like Vidalia. White onions are slightly sharper in taste than yellow onions. If you only have green onions, you can use those instead.
  • Tomatoes: I love using Plum tomatoes in this recipe. They have great texture and are not too juicy for salsa. You can also use chopped cherry or grape tomatoes instead.
  • Peppers: I suggest using a jalapeño pepper in this recipe because it is the kind of pepper that can easily be found in most grocery stores. You can sub in your favorite kind of pepper and control the amount of heat to your liking. Some recipes call for using serrano peppers or habanero peppers for spicier versions. Keep in mind that the seeds provide much of the spiciness. I always remove the seeds and ribs of the pepper for my pico and find it spicy enough. If you want a non-spicy pico de gallo, consider using finely chopped green bell peppers instead.
  • Lime juice: Fresh or bottled lime juice works well here. You can also use lemon juice as a substitute. The lime juice also slows down the browning process of avocados. So if you aren't planning on eating your pico de gallo right away, the vibrant color of the diced avocado will stay green and pretty.
  • Avocado: I use 1/2 of a small avocado and find it to be the perfect amount of avocado for this dish. Feel free to add a bit more if you'd like.
  • Salt: Although salt is not listed in the ingredient photo, it is an optional ingredient. I only use about 1/8 of a teaspoon in my version. You can leave the salt out altogether if you want a low sodium pico de gallo.

How To Make This Recipe

Pico de gallo is a very simple dish to make. Just add all of the ingredients to a bowl and stir until well combined - that's it!

an overhead view of a yellow bowl filled with pico de gallo and chopped avocados on a red and gold towel.

Expert Tips

  • Since pico de gallo is made with just a handful of ingredients, it's best to choose the freshest vegetables you can find.
  • If you want a medium spice level, be sure to remove the seeds and ribs of the jalapeño. To do this, cut the stem off of the jalapeño, then cut the jalapeño in half lengthwise. Scoop out the seeds with a spoon or a paring knife. Remove any remaining white rib as well.
  • Play around with ingredient amounts. Use this recipe as a guide and adjust the quantity of each ingredient based on what you like.
  • For best results, this salsa is best served immediately. The longer the ingredients sit in the salt, the more liquid the tomatoes release, which slightly dilutes the flavor.

Variations

I love using this somewhat traditional pico de gallo with avocado recipe as a starting point for other delicious salsas. Consider these variations:

  • Swap the tomatoes for fruit such as mango, pineapple, peaches, or even strawberries.
  • Add roasted corn and finely diced red bell peppers.
  • Sprinkle crumbled cotija cheese over the top.
  • Stir in 1/4 cup of black beans.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this recipe you might like to consider using them in any of these single serving and small batch recipes:

Frequently Asked Questions

Is Pico de Gallo Healthy?

Yes, it is. This salsa is made with fresh ingredients, no preservatives or additives.

How Should I Store Pico de Gallo?

Store leftovers in an airtight container in the refrigerator for 2-3 days.

What Should I Serve Fresh Pico de Gallo With?

You can serve it as an appetizer or a dip or add it as a topping to:
Enchiladas Verdes
Beef Tacos
Chicken Fajitas
Vegetarian Enchiladas
and enjoy with a Skinny Margarita

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a bowl of pico de gallo with chopped avocados on top surrounded by a red and yellow tablecloth.

Pico de Gallo For One

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Course: Appetizer/Main Dish
Cuisine: Mexican
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Keywords: avocado, dip, salsa
Servings: 1 serving
Calories: 156kcal
Author: Joanie Zisk

Ingredients

  • ¼ cup finely chopped onions
  • ½ teaspoon lime juice
  • teaspoon kosher salt (optional)
  • cup diced tomatoes
  • 1 teaspoon finely chopped jalapeños
  • ½ small avocado , chopped

Instructions

  • Place the chopped onions in a small bowl; add the lime juice and salt (if using) to the bowl and stir.
  • Add the chopped tomatoes, jalapeños, and avocado to the bowl. Gently stir to combine.
  • Taste the pico de gallo. If needed, add more salt.
  • Enjoy immediately or store in the refrigerator until ready to eat.

Notes

Expert Tips
  • Since pico de gallo is made with just a handful of ingredients, it's best to choose the freshest vegetables you can find.
  • If you want a medium spice level, be sure to remove the seeds and ribs of the jalapeño. To do this, cut the stem off of the jalapeño, then cut the jalapeño in half lengthwise. Scoop out the seeds with a spoon or a paring knife. Remove any remaining white rib as well.
  • Play around with ingredient amounts. Use this recipe as a guide and adjust the quantity of each ingredient based on what you like.
  • For best results, this salsa is best served immediately. The longer the ingredients sit in the salt, the more liquid the tomatoes release, which slightly dilutes the flavor.

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 302mg | Potassium: 663mg | Fiber: 2g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 10mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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