This Cucumber Pico de Gallo is the perfect topping for tacos or burrito bowls or to eat with tortilla chips. Its the perfect recipe for when tomatoes aren't in season. Its fresh, crunchy and only requires 5 ingredients and 10 minutes to make!
We make tacos all the time in my house. I love to make Lentil Taco Filling, put it into Homemade Vegan Tortillas, and serve it with Vegan Avocado Crema and a batch of my Sparkling Margaritas.
And in the winter, when tomatoes are not in season, I love to make this Cucumber Pico de Gallo to top them with! Its a crunchy and fresh cucumber salsa that only takes a few minutes to make.
Jump to:
Why You Will Love This Recipe
- This recipe is vegan and gluten-free, so anyone can enjoy it!
- It only takes 10 minutes to make.
- This Cucumber Pico de Gallo is great on tacos, burrito bowls or with tortilla chips.
- Its perfect to make when tomatoes aren't in season.
- And its crunchy, fresh and absolutely delicious!
Ingredient Notes
English Cucumber: I love to use cucumber as the base of a salad like my Fennel Cucumber Salad. English cucumbers have a more tender skin and smaller seeds. You still need to scoop the seeds out of the english cucumber for this recipe. But, you don't have to peel it. If using a regular cucumber, peel and seed it.
Red Onion: Red onion lends flavor and more crunch. Chop them as fine as you can so you don't get a bite full of raw onion.
Jalapeño: I used a half of a jalapeño, but feel free to use more or less depending on your spice preference.
Cilantro: Be sure to wash the cilantro really well. It tends to have a lot of sandy dirt attached.
Lime Juice: Use fresh lime juice for this recipe. It makes a big difference!
Step-by-Step Instructions
Step 1. Use a spoon to scoop the seeds out of the cucumber.
Step 2. Then, chop the seeded cucumber into about ¼ inch cubes.
Step 3. Finely chop red onion, jalapeño and cilantro.
Step 4. Combine the ingredients in a bowl and top with lime juice and salt. Stir to combine and serve.
Recipe FAQs
To store, place it into an airtight container and keep it in the refrigerator for up to 4 days.
No! If you freeze Pico de Gallo it will be watery and mushy when you defrost it.
Typically it is made of diced Roma tomato, red onion, jalapeño, cilantro, lime juice and salt.
Expert Recipe Tips
Chop the vegetables as small as you can. It may take a little bit of time, but the Cucumber Pico de Gallo will be easier to eat.
If you can't find an English cucumber, a regular cucumber will work, but you should peel it in addition to removing the seeds.
Looking for More Appetizers?
If you tried this Cucumber Pico de Gallo recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Cucumber Pico de Gallo
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Medium Bowl
- 1 Spoon
Ingredients
- ½ Medium English Cucumber, seeded and finely chopped about 1 ¼ cups chopped cucumber
- ¼ Medium Red Onion, finely chopped about ⅓ cup chopped onion
- ½ Medium Jalapeño, seeded and minced
- ⅓ Cup Cilantro, finely chopped
- 2 tablespoon Lime Juice
- ¼ teaspoon Kosher Salt less if using fine grain
Instructions
- In a medium bowl, combine chopped cucumber, chopped onion, minced jalapeno, chopped cilantro, lime juice and salt.
- Toss together with a spoon.
- Serve immediately or transfer to an airtight container and refrigerate for up to 4 days.
Comments
No Comments