Cucumber Pico de Gallo

Author: Katie

This cucumber pico de gallo is similar to the traditional pico de gallo you might know but with a more refreshing taste thanks to the addition of cucumber. The best part is that it's ready in 5 minutes!

If you love this recipe as much as we do, click on the 5-stars below!

5 from 4 votes

Print Pin

Prep Time: 5

Total Time: 5

Course: Appetizer, Side Dish

Cuisine: Mexican-Inspired

Servings: 1 big bowl (3 cups / 450g) of salsa

Ingredients

1 English cucumber *washed + diced
1 ¼ cup cherry tomatoes *finely diced
1 small red onion *finely diced
1 jalapeno pepper *minced & deseeded for less heat
2-3 tablespoon fresh lime juice (~1 fresh lime)
1 teaspoon salt
handful of cilantro *minced

You can find detailed step-by step-photos above the recipe card.

Instructions

Finely dice all of the ingredients and put them into a medium mixing bowl.
Try to leave as much liquid behind on the cutting board as possible when adding tomatoes and cucumber to the other ingredients.
Give everything a good stir and let sit for about 5 minutes.
Enjoy with some nachos, TVP Tacos or Jackfruit Birria Tacos.

Video

Notes

De-seeding jalapenos: I highly recommend using gloves when deseeding the jalapenos. Keep some of the jalapeno seeds for some extra heat.
Excess liquid: There's no need to carefully deseed the tomatoes but try to leave as much liquid behind on the cutting board as possible when adding them to the other ingredients. The same accounts for the cucumber. We want the main liquid to come from the fresh lime juice.
Storing: Store leftover pico de gallo in an airtight container in the fridge for up to 1 day. Keep in mind though that it tastes best when consumed right away. Drain any excess liquid.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!