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5 from 4 votes

Cucumber Pico de Gallo

Cucumber pico de gallo is a simple, fresh salsa recipe brimming with cucumbers, tomatoes, onions, jalapeno, lime, and garlic. Easy to make and delicious on everything!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 8
Calories: 22kcal
Author: Cara Lanz

Ingredients

  • 1 English cucumber, diced about 2 cups
  • 4 Roma tomatoes, seeded and diced
  • ¼ cup red onion, finely diced
  • 1 jalapeno, finely diced
  • 1 clove garlic
  • 4 green onions, sliced
  • ¼ cup parsley or cilantro, finely chopped
  • 2 limes, juice and zest
  • salt, to taste

Instructions

  • In a large bowl, combine the cucumber, tomatoes, red onion, jalapeno, garlic, green onions, and parsley or cilantro. Add the lime zest, lime juice, and salt. Gently toss everything together.
  • If you can stand it, wait about an hour before serving to give the flavors enough time to mingle.
  • Store leftovers in the refrigerator in an airtight container for 4-5 days.

Notes

Make your cucumber pico de gallo as mild or spicy as you like by using mild, medium, or spicy peppers. Use bell peppers for mild, seeded jalapeno for medium, and a spicy pepper like serrano or habanero for hot. 
Cut the vegetables into small dice for optimal chip dipping. 
English cucumbers require the least amount of prep — no peeling or seeding. If you use fresh garden cukes, remove the seeds before chopping. Waxy cucumbers from the grocery store will need to be peeled.

Nutrition

Calories: 22kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg