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Pico de Guac

6 to 8 servings
Pico de Guacamole


  • 1 cucumber, peeled, seeded and diced (about 1 pound)
  • 4 tomatillos, husked, thoroughly rinsed, diced (about 1/2 pound)
  • 1 tart green apple, such as Granny Smith, rinsed, diced (about 1/2 pound)
  • 2 celery sticks, thoroughly rinsed, cleaned off strings, thinly sliced
  • 1/2 cup diced red onion
  • 1 to 2 jalapeƱo or serrano chiles, or to taste, seeding optional, minced
  • 1/2 cup chopped cilantro, leaves and upper part of stems
  • 1/2 cup freshly squeezed lime juice
  • 3 tablespoons olive oil
  • 2 teaspoons kosher or coarse sea salt, or to taste
  • 3 ripe Mexican avocados, halved, pitted, meat scooped out and diced

To Prepare

  • In a large mixing bowl, combine all ingredients except the avocados and mix well. When it is all thoroughly combined, incorporate the avocados and gently mix. Serve immediately or you may cover and chill until ready to serve.