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Pico de Gallo Verde

['4 medium Persian cucumbers, finely chopped', '1 avocado, finely chopped', '1 celery stalk, finely chopped, plus 1/4 cup finely chopped celery leaves', '2 scallions, green parts only, thinly sliced', '1 small poblano chile, seeds removed, finely chopped', '1 jalapeño, seeds removed, finely chopped', '1 garlic clove, finely grated', '1/4 cup finely chopped unsalted, roasted pistachios', '1/4 cup fresh lime juice', '2 tablespoons finely chopped cilantro', '2 tablespoons finely chopped mint', 'Olive oil (for drizzling)', 'Kosher salt', 'Tortilla chips or plantain chips (for serving)']

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.

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