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Cucumber pico de gallo in a ramekin with a tortilla chip stuck into the top.
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5 from 1 vote

Cucumber Pico de Gallo

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!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Condiment
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Calories: 11kcal
Author: Megan Calipari
Cost: $5

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: 0.5Cup | Calories: 11kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 178mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 0.2mg