Pico de Gallo Verde

Ingredients for Pico de Gallo Verde

• 4 medium Persian cucumbers, finely chopped

• 1 avocado, finely chopped

• 1 celery stalk, finely chopped, plus 1/4 cup finely chopped celery leaves

• 2 spring onions, green parts only, thinly sliced

• 1 small poblano chilli, seeds removed, finely chopped

• 1 jalapeño, seeds removed, finely chopped

• 1 garlic clove, finely grated

• 30g finely chopped unsalted, roasted pistachios

• 60ml fresh lime juice

• 2 tablespoons finely chopped coriander

• 2 tablespoons finely chopped mint

• Olive oil (for drizzling)

• Kosher salt

• Tortilla crisps or plantain chips (for serving)

Toss cucumbers, avocado, celery and celery leaves, spring onions, poblano, jalapeño, garlic, pistachios, lime juice, coriander, and mint in a large bowl. (Mixture should be coated just enough to look glossy.) Drizzle with oil, season with salt, and toss again. Cover salsa and chill 20 minutes before serving with chips.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.