Salsa Pico de Gallo Verde (Mexican Cucumber and Chile Salsa with Avocado and Pistachios)

mexican-salsapicodegalloverde 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.

4 medium Persian cucumbers, finely chopped
1 avocado, finely chopped
1 stalk celery, finely chopped
¼ cup celery leaves, finely chopped
2 scallions, green parts only, thinly sliced
1 small poblano chile, seeds removed, finely chopped
1 jalapeño, seeds removed, finely chopped
1 clove garlic, finely grated
¼ cup pistachios, unsalted, roasted, finely chopped
¼ cup lime juice, freshy squeezed
2 Tbsp. fresh cilantro, finely chopped
2 Tbsp. fresh mint, finely chopped
extra-virgin olive oil, for drizzling
sea salt

To Serve:
tortilla chips or plantain chips

Toss cucumbers, avocado, celery and celery leaves, scallions, poblano, jalapeño, garlic, pistachios, lime juice, cilantro 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.

Makes 8 servings.