Refreshing Cucumber Pico De Gallo Recipe

Cucumber Pico De Gallo is a fresh cucumber and tomato salsa made for tortillas and crackers. It is refreshing and perfect for summer evenings.

Cucumbers are a popular veggie, especially during the summer. As the temperatures rise during the summer season, cucumber becomes a part of our regular diet, and my family loves it. You can make Greek salad with it, or substitute for chips and crackers to serve with guacamole and dips.

Cucumber pico de gallo is what I would call a “perfect summer salad“. It contains a mix of chopped veggies, tossed in fresh lime juice, spices, and cilantro.

The salad goes with almost everything. You can serve it with grilled salmon, tortillas, wraps, and casseroles.

The difference between regular salsa and this recipe is that pico de gallo is a fresh Mexican salad that is made from raw vegetables. While salsa on the other hand is sometimes cooked.

This low-carb salad is a perfect side dish to serve this summer. Just toss the vegetables in a mixing bowl, as this recipe does not require any cooking.

What is cucumber pico de gallo made of?

This is a simple fresh salsa made with cucumbers, onion, tomatoes, jalapeno, bell peppers, lime, and garlic. It is easy to put together and is ready in 10 minutes.

• English cucumber: This is the perfect type of cucumber to use in this recipe because they have thin skin and there are no seeds. You can also use regular cucumbers, but make sure to peel them.
• Tomatoes: Roma tomatoes are a perfect pick for this recipe. They are meaty and hold up well in the salsa. You can use beefsteak tomatoes or cherry tomatoes as well.
• Red onion: It adds a bright color to the salsa and a sharp flavor. You can use white onion as well.
• Jalapeno pepper: Remove the seeds from the pepper to reduce the heat. If you like spicy salsa, you can keep the seeds.
• Bell pepper: Bell pepper has a mild and sweet flavor that works great with this salad.
• Fresh lime juice: This recipe calls for fresh lime juice. You can squeeze the juice from a fresh lemon.
• Cilantro: It adds so much flavor to the salsa.
• Salt to taste

What is the difference between salsa and pico de gallo?

Pico De Gallo is made with fresh ingredients and vegetables. Salsa, on the other hand, is made mostly with cooked ingredients. The major ingredients in salsa are blended or smashed molcajete.

In Pico De Gallo, you only need fresh diced vegetables. Therefore, it is considered one of the healthiest salsa as it does not have any unhealthy ingredients.

Try Other Recipes

• Fajitas De Carne
• Erewhon kale salad
• Purple daikon radish salad
• Smoked poblano peppers
• Salmon crunch roll

Cucumber Pico de Gallo recipe

This Mexican salsa is perfect for summer with fresh vegetables that you can serve with tortillas.

Key Ingredients

• 1 English cucumber
• 4 Roma tomatoes
• 1 jalapeno
• 1 yellow bell pepper
• 1/2 cup chopped red onion
• 2 limes
• 1 garlic clove
• 1/2 cup chopped cilantro
• 1/2 tsp sugar
• salt to taste

Instructions

1. Dice all the vegetables into small cubes. Make sure to remove the seeds and ribs of the bell pepper and jalapeno.
2. Mince the garlic.
3. In a large bowl, add all the chopped veggies and minced garlic.
4. Add lemon juice from fresh lime with sugar and salt.
5. Toss everything together. Let it sit for 30 minutes for lemon juice to seep in. Serve fresh!

Notes

• Leftovers can be stored in the refrigerator for 1-2 days. As salsa has raw onion, I don’t recommend storing it in the fridge for long as it will go bad and cause food poisoning.
• If you like your pico de gallo spicy, substitute bell peppers with habanero or serrano.
• Make sure the veggies are cut into small pieces so you can easily scoop them with chips or tortillas.

Cucumber Pico de Gallo recipe

This Mexican salsa is perfect for summer with fresh vegetables that you can serve with tortillas.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Mexican

Servings 8

Calories 22 kcal

Ingredients

  

• 1 English cucumber
• 4 Roma tomatoes
• 1 jalapeno
• 1 yellow bell pepper
• 1/2 cup chopped red onion
• 2 limes
• 1 garlic clove
• 1/2 cup chopped cilantro
• 1/2 tsp sugar
• salt to taste

Instructions

 

• Dice all the vegetables into small cubes. Make sure to remove the seeds and ribs of the bell pepper and jalapeno.
• Mince the garlic.
• In a large bowl, add all the chopped veggies and minced garlic.
• Add lemon juice from fresh lime with sugar and salt.
• Toss everything together. Let it sit for 30 minutes for lemon juice to seep in. Serve fresh!

Notes

• Leftovers can be stored in the refrigerator for 1-2 days. As salsa has raw onion, I don’t recommend storing it in the fridge for long as it will go bad and cause food poisoning.
• If you like your pico de gallo spicy, substitute bell peppers with habanero or serrano.
• Make sure the veggies are cut into small pieces so you can easily scoop them with chips or tortillas.

Keyword cucumber pico de gallo, cucumber salsa recipe, mexican salad, pico de gallo, salsa

Nutrition Facts