Ensalada Pico de Gallo Recipe - Traditional Mexican Salad with Red Onion, Jicama, Oranges, and Cilantro

Ensalada Pico de Gallo

Ensalada Pico de Gallo Recipe - Traditional Mexican Salad with Red Onion, Jicama, Oranges, and Cilantro
Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4


Ensalada Pico de Gallo
Ensalada Pico de Gallo

Ensalada Pico de Gallo is a refreshing and vibrant salad that combines the sweetness of oranges with the crunch of jícama and the tanginess of a citrus dressing. This Mexican-inspired salad is perfect for a light and healthy meal or as a side dish for a summer barbecue.


Ensalada Pico de Gallo is a traditional Mexican salad that has been enjoyed for generations. The combination of oranges, jícama, and onions creates a unique flavor profile that is both refreshing and satisfying. This salad is often served as a side dish with grilled meats or as a light lunch on its own.



How to prepare

  1. In a bowl, whisk together all the dressing ingredients. Drizzle half of the dressing over the onions and jícama. Refrigerate for at least an hour. Just before serving, remove the onions and jícama from the marinade and toss them with the lettuce.
  2. Arrange the oranges on top of the salad. Drizzle the remaining dressing over the salad.
  3. (Optional) Sprinkle the nuts on top.


  • Add diced avocado for extra creaminess.
  • Substitute grapefruit for the oranges for a tangier flavor.
  • Use different nuts such as pepitas or walnuts for added crunch.

Cooking Tips & Tricks

Make sure to thinly slice the red onion to ensure that it blends well with the other ingredients.

- Toss the jícama and onions with the dressing ahead of time to allow the flavors to meld together.

- Use fresh oranges for the best flavor and texture in this salad.

- Feel free to customize this salad by adding your favorite nuts or seeds for extra crunch.

Serving Suggestions

Serve Ensalada Pico de Gallo as a side dish with grilled chicken or fish. It also pairs well with tacos or quesadillas for a complete Mexican-inspired meal.

Cooking Techniques

Julienne the jícama by cutting it into thin matchstick-like strips.

- Toss the salad ingredients gently to avoid crushing the delicate oranges.

Ingredient Substitutions

Use lemon juice instead of lime juice for a slightly different citrus flavor.

- Swap out the jícama for cucumber for a refreshing twist.

Make Ahead Tips

You can prepare the dressing and marinate the onions and jícama ahead of time. Just toss everything together right before serving to keep the salad fresh and crisp.

Presentation Ideas

Serve Ensalada Pico de Gallo in a large bowl or on a platter for a colorful and eye-catching presentation. Garnish with extra cilantro leaves for a pop of green.

Pairing Recommendations

Pair this salad with a crisp white wine such as Sauvignon Blanc or a light beer like a Mexican lager. It also goes well with a refreshing agua fresca or margarita.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad may become slightly wilted, but the flavors will still be delicious.

Nutrition Information

Calories per serving

Calories: 160


Total Carbohydrates: 32g

Dietary Fiber: 6g

Sugar: 20g


Total Fat: 3g

Saturated Fat: 0g

Trans Fat: 0g


Protein: 2g

Vitamins and minerals

Vitamin C: 70% DV

Vitamin A: 20% DV

Calcium: 6% DV

Iron: 4% DV


Contains nuts (almonds)


Ensalada Pico de Gallo is a nutrient-rich salad that is high in vitamin C and fiber. It is a healthy and delicious option for a light meal or side dish.


Ensalada Pico de Gallo is a vibrant and flavorful salad that is perfect for a light and healthy meal. With a combination of sweet oranges, crunchy jícama, and tangy dressing, this salad is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, many years ago, when I stumbled upon the delicious flavors of Ensalada Pico de Gallo. I remember it like it was yesterday, the sun shining brightly, a gentle breeze blowing through the kitchen window, and the aroma of fresh tomatoes and cilantro filling the air.

I had always been a lover of Mexican cuisine, but I had never tried my hand at making it myself. I had grown up watching my mother and grandmother cook up traditional Mexican dishes, but I had never had the courage to try it on my own. That is, until that fateful day when I decided to take a leap of faith and experiment in the kitchen.

I had invited some friends over for a small gathering, and I wanted to impress them with a dish they had never tried before. I had been flipping through an old cookbook that my grandmother had passed down to me, when I stumbled upon a recipe for Ensalada Pico de Gallo. The ingredients were simple – tomatoes, onions, cilantro, jalapenos, and lime juice – but the flavors sounded divine.

I carefully followed the instructions, chopping the tomatoes and onions, finely mincing the cilantro, and dicing the jalapenos. I squeezed fresh lime juice over the mixture and added a pinch of salt. As I stirred it all together, the colors of the ingredients melded together beautifully, creating a vibrant and enticing dish.

As my friends arrived, I proudly served them my creation. Their eyes lit up as they took their first bite, the burst of flavors dancing on their tongues. They showered me with compliments, raving about how delicious and fresh the dish tasted. I couldn't help but beam with pride, knowing that I had successfully created a dish that brought joy to others.

From that day on, Ensalada Pico de Gallo became a staple in my cooking repertoire. I made it for every gathering, whether it be a family dinner or a neighborhood potluck. Each time, it was met with rave reviews and requests for the recipe. I happily shared it with anyone who asked, spreading the joy of this simple yet delicious dish.

Over the years, I have made a few tweaks to the original recipe, adding a touch of garlic here or a splash of vinegar there. But the essence of the dish remains the same – fresh, vibrant, and bursting with flavor. I have shared this recipe with my children and grandchildren, passing down the tradition of making Ensalada Pico de Gallo from generation to generation.

As I sit here reflecting on that fateful day so many years ago, I am filled with gratitude for the joy that cooking has brought into my life. The memories of experimenting in the kitchen, the laughter shared over a delicious meal, and the satisfaction of creating something from scratch – these are the things that bring me the greatest joy.

And so, as I continue to cook and create in my kitchen, I am reminded of that warm summer day when I discovered the magic of Ensalada Pico de Gallo. It may have been just a simple salad, but to me, it represents so much more – a love of cooking, a passion for sharing, and a connection to my Mexican heritage that I will always hold dear.


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