Pico de Gallo

Prep: 15 min., Chill: 1 hr. Pico de Gallo is best when made the day you plan to serve it. Prepare it early the morning of the party and spoon atop a fried egg or in an omelet; just be sure to save enough for the pork.

This recipe goes with Tortilla-Crusted Pork

Yield: Makes 3 cups (serving size: 1/2 cup)

Ingredients

• 2  medium tomatoes, seeded and diced
• 1  medium-size ripe avocado, diced
• 1/4  cup  diced white onion
• 1  serrano or jalapeño pepper, seeded and finely chopped
• 2  tablespoons  lime juice
• 1  tablespoon  extra virgin olive oil
• Salt to taste

Preparation

1. Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.

Nutritional Information

Calories:

83 (0.0% from fat)

Fat:

6.9g (sat 0.9g,mono 4.5g,poly 0.9g)

Protein:

1.2g

Carbohydrate:

6g

Fiber:

2.8g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

5.7mg

Calcium:

12mg