Creamy Pico de Gallo with Cabbage
This Creamy Pico de Gallo with Cabbage is a Mexican-inspired dip or salad with crunchy cabbage and creamy avocado and cilantro dressing.
Servings 8 servings
Calories 76kcal
Ingredients
For the Salad:
- 3 cups green cabbage finely chopped (about 1/2 small head cabbage)
- 6 roma tomatoes small dice
- 4 jalapeños cored and finely diced
- 1/2 white onion fine dice
- 1/2 bunch cilantro finely chopped (~1/2 cup)
For the Cilantro Lime Dressing: (blender but mention can also use food processor)
- 1 avocado
- 1 jalapeño cored and de-seeded
- 1/4 bunch cilantro roughly chopped
- 1/2 teaspoon cumin optional
- 1/2 teaspoon salt
- juice of 2 limes
- 1 tablespoon avocado oil optional, for a smoother dressing
- 1/3 cup water plus more as necessary
Instructions
- Salad Prep: Chop all of the produce into small pieces. Add the cabbage, tomatoes, jalapeños, onion, and cilantro to a large bowl.
- Make the Dressing: Scoop out the flesh of the avocado and add to a blender along with the jalapeño, cilantro, cumin, salt, lime juice, avocado oil (if using), and water. Blend on high for 30 to 45 seconds, until a very thick and smooth dressing forms. If the mixture is too thick for your blender to blend smoothly, add additional water in 2 tablespoon increments.
- Combine: Pour the dressing over the salad and mix everything together until evenly distributed.
- Serve & Store: Serve immediately, or place in the refrigerator for 15 minutes to let the salad chill and flavors to mingle before serving. Enjoy as a salad or as a dip with chips; store any leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 76kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 281mg | Potassium: 309mg | Fiber: 3g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 1mg