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    Home » Recipes » Veganuary

    Cucumber Pico de Gallo

    Published: Feb 24, 2024 · Modified: Mar 30, 2025 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    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!

    Cucumber pico de gallo in a small bowl with red onion and lime in the foreground.

    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
    • Ingredient Notes
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Appetizers?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients for making this recipe on a white surface.

    English Cucumber: I love to use cucumber as the base of a salad like my Fennel Cucumber Salad or even in drinks like my Cucumber Basil Mocktail! 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

    Cucumber that has beed sliced in half with the seeds removed.

    Step 1. Use a spoon to scoop the seeds out of the cucumber.

    Diced english cucumber on a wooden cutting board.

    Step 2. Then, chop the seeded cucumber into about ¼ inch cubes.

    Finely chopped onion, jalapeño and cilantro on a cutting board.

    Step 3. Finely chop red onion, jalapeño and cilantro.

    The cucumber pico de gallo ingredients in a bowl.

    Step 4. Combine the ingredients in a bowl and top with lime juice and salt. Stir to combine and serve.

    Recipe FAQs

    How should I store the Cucumber Pico de Gallo?

    To store, place it into an airtight container and keep it in the refrigerator for up to 4 days.

    Can you freeze Pico de Gallo?

    No! If you freeze Pico de Gallo it will be watery and mushy when you defrost it.

    What is Pico de Gallo made of?

    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.

    A hand holding a tortilla chip with cucumber pico de gallo on it.

    Looking for More Appetizers?

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      4 Ingredient Guacamole Recipe
    • Mango Avocado Cucumber Salad in a bowl topped with cilantro.
      Mango Avocado Salad
    • finished vegan gluten-free air fryer taquitos on a plate
      Homemade Vegan Black Bean Taquitos (Gluten-Free!)

    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 in a ramekin with a tortilla chip stuck into the top.

    Cucumber Pico de Gallo

    Megan Calipari
    This Cucumber Pico de Gallo is the perfect topping for tacos or burrito bowls or to eat with tortilla chips. Its fresh, crunchy and only takes 10 minutes to make!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, Condiment
    Cuisine Mexican
    Servings 4 Servings
    Calories 11 kcal

    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.

    Notes

    Be sure to seed the cucumber, or the pico de gallo will be watery.
    Increase or decrease the amount of jalapeño in this recipe to adjust the spice level. Use anywhere from no jalapeño to a whole jalapeño.

    Nutrition

    Serving: 0.5CupCalories: 11kcalCarbohydrates: 3gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 178mgPotassium: 85mgFiber: 0.4gSugar: 1gVitamin A: 165IUVitamin C: 4mgCalcium: 10mgIron: 0.2mg
    Tried this recipe?Let us know how it was!
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    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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