This is really like a lovely rendition of pico de gallo, and we all loved it. I used red onion instead of the Vidalia (sweet) onion, but only used about a quarter cup (onion gets so overpowering, especially for leftovers). Highly recommend investing in buying 4-5 avacados for this - you'll probably find 3 decent ones in that bunch (wish they had see-through skins!!) Followed other reviewers in creating colors - orange bell pepper, red tomato, red (purple!) onion, dark green cilantro, light green avacado. Don't scrimp on lime juice (fresh and/or bottled) and s&p; cut avacado in BIG chunks and gently toss just before plating. I served this on top of baby greens and arugula (nice bite to go with the salad). A great salad that would be loved from Austin TX to San Diego.
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This is really like a lovely rendition of pico de gallo, and we all loved it. I used red onion...