Avocado pico de gallo cocktail
Instructions:
- Pico de gallo means “rooster’s beak,” because this chunky, relish-like salsa is traditionally eaten by “pecking” at it with your thumb and forefinger. A spoon works just as well.
- 2 medium-size tomatoes, diced;
- 1⁄3 cup chopped cilantro, plus 6 small sprigs for garnish;
- 3 green onions, chopped (1⁄4 cup);
- 1 clove garlic, minced (1 tsp.);
- 1 small jalapeño, seeded and minced;
- 1 medium-size avocado, peeled, pitted, and diced;
- 1 15-oz. can hearts of palm, drained, thinly sliced;
- 2 Tbs. fresh lime juice;
- 1⁄4 tsp. salt.
- Combine tomatoes, chopped cilantro, green onions, garlic, and jalapeño in medium bowl. Add avocado, hearts of palm, lime juice, and salt; gently toss to mix.
- Spoon pico de gallo mixture into 6 martini glasses, and garnish with a sprig of cilantro.