Pico de Gallo Verde

Name: Pico de Gallo Verde
Yield: 8 Servings
Ingredients: 4 medium Persian cucumbers, finely chopped; 1 avocado, finely chopped; 1 celery stalk, finely chopped, plus ¼ cup finely chopped celery leaves; 2 scallions, green parts only, thinly sliced; 1 small poblano chile, seeds removed, finely chopped; 1 jalapeño, seeds removed, finely chopped; 1 garlic clove, finely grated; ¼ cup finely chopped unsalted, roasted pistachios; ¼ cup fresh lime juice; 2 tablespoons finely chopped cilantro; 2 tablespoons finely chopped mint; Olive oil (for drizzling); Kosher salt; Tortilla chips or plantain chips (for serving)

By Andy BaraghaniPhotographer Michael Graydon Nikole Herriott

November 15, 2016

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Michael Graydon & Nikole Herriott

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this salsa right before you serve it. (If you’re more in the mood for tomatoes, we've got your classic tomato-based pico de gallo recipe, too.)

Recipe notes

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

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