This Cucumber Pico de Gallo is such a light and refreshing dish that it is wonderful as an appetizer served with tortilla chips. It is a fantastic way to enjoy fresh vegetables with bright flavors!
Cucumber Pico de Gallo is made with cucumbers, tomatoes, avocados, cilantro, and lemon juice and seasoned with salt and pepper. I have added optional hot sauce, but you can easily modify the recipe to suit your preferences.
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Chunky Cucumber Pico de Gallo
This chunky salsa is high in flavors and perfect for summery hot days. When you need a break from regular tomato salsa, try this Cucumber Pico de Gallo!
The dish is full of fresh vegetables and herbs, flavored with salt, pepper, and lemon juice. It is great as an appetizer or as a side dish with tacos, burritos, and quesadillas. It can also be served as a salad.
Making the Cucumber Pico de Gallo is incredibly easy and quick. It is a mix of fresh vegetables with fewer spices, actually with only salt and pepper.
I like to add avocado chunks for a creamy and filling salsa. However, you can skip adding avocados if you do not have them on hand. I also like to add hot sauce for some flavor and heat. I use Mexican hot sauce, which is available without onion and garlic. You can either skip it or add your choice of hot sauce.
You can easily customize the recipe and make it your own. I have provided some variation suggestions, keep reading the post.
If you love cucumbers, check out more recipes
Kachumber Salad (No Onion) / Indian Tomato Cucumber Salad
Why You Will Love This Recipe
- Cucumber Pico de Gallo is light and refreshing.
- It is naturally vegan and oil-free.
- It is colorful and delicious with bright flavors.
- This cucumber salsa makes a perfect appetizer served with tortilla chips.
- You can also serve it as a side with tacos, quesadillas, and burritos.
- The recipe is easy to make with fresh vegetables and herbs and only a few spices.
Ingredients and Notes
Making cucumber pico de gallo requires fresh vegetables and only a few spices. However, you can customize the recipe to fit your preferences.
- Tomatoes: I used Roma tomatoes because they have fewer seeds, but you can definitely add your choice of tomatoes. If the tomatoes have many seeds, deseed them before chopping them.
- Cucumbers: Use English or small cucumbers. You can use small garden cucumbers as well. However, some garden cucumbers have thick skin and lots of seeds. So, if you use such cucumbers, I recommend peeling and deseeding them.
- Avocados: Avocado chunks make this Pico de Gallo creamier and filling. However, adding avocados is optional, and you can skip it.
- Jalapenos: I remove the ribs and seeds from the jalapeno peppers before adding them to the salsa. But if you like your cucumber pico de gallo hotter, add a jalapeno with some seeds. For hot salsa, you can add other varieties of peppers, such as serrano pepper.
- Cilantro: Fresh cilantro adds a lot of flavor to the cucumber pico de gallo. Do not skip it. Cilantro stems are also very flavorful; chop them finely. Use only tender stems and discard the thick and woody ends.
- Lemon or Lime Juice: You can use either lemon or lime juice. Add it to your taste.
- Salt and Pepper: Add salt and pepper to taste. Salt is essential to enhance all the flavors.
- Hot Sauce (Optional): I like to add Mexican hot sauce without onion and garlic. You can either skip it or add a hot sauce or chili sauce of your choice.
How To Make Cucumber Pico de Gallo
- Combine the tomatoes, cucumbers, avocados, jalapenos, and cilantro in a large bowl.
- Season with salt and pepper and squeeze lemon juice on top.
- If using hot sauce, add it.
- Give everything a gentle toss and season with more salt if needed.
- Serve immediately or cover and refrigerate until the time of serving.
How To Serve Cucumber Pico de Gallo
Our favorite way is to eat Cucumber Pico de Gallo with tortilla chips. However, there are a few more suggestions for serving this salsa.
- Serve it with burritos or tacos.
- You can also serve it as a side with quesadillas and chimichangas.
- Top the Nachos with cucumber salsa.
- Enjoy it as a topping of Avocado Toast (Healthy, Easy, Quick).
Storage
It’s best served the same day it is made. However, leftovers can be refrigerated in an airtight container for 2 days.
Variations
You can easily adjust the recipe by including or excluding certain elements. Some suggestions are:
- Use lime juice instead of lemon juice.
- You can skip tomatoes and add more chopped cucumbers.
- If you do not like cilantro, you can add finely chopped parsley.
- Add red chili powder or cayenne pepper instead of jalapenos.
- To make spicier Cucumber Pico de Gallo, use serrano pepper or your choice of hot chillis.
- Add finely chopped celery to make the salsa crunchier and chunky.
Recipe Tips
Texture: This salsa is supposed to be chunky. However, chop the vegetables finely so everything can fit on a chip. You can dice the tomatoes, cucumbers, and avocados of the same size; however, chop the jalapenos very finely.
Avocados: Adding avocado chunks is optional, and you can skip them.
Make Ahead: Mix everything except salt and avocado chunks to prepare the cucumber pico de gallo ahead of time. Add salt and avocado to the salsa right before you are ready to serve.
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Recipe Card
Cucumber Pico de Gallo
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Ingredients
- 3 medium tomatoes diced
- 3 small cucumbers diced (or one English cucumber)
- 1 avocado peeled, pitted, and diced
- 1-2 jalapeno peppers stemmed, seeded, and chopped (add according to taste)
- ½ bunch of cilantro finely chopped
- 2 tablespoon lemon juice (or to taste)
- Salt to taste
- Freshly ground black pepper to taste
- Hot sauce of your choice (optional)
Instructions
- Combine the tomatoes, cucumbers, avocados, jalapenos, and cilantro in a large bowl.
- Season with salt and pepper, and squeeze fresh lemon juice on top.
- If you like it spicy, add your favorite hot sauce. Give everything a gentle toss and taste.
- Adjust the seasoning with more salt if needed.
- Serve immediately or cover and refrigerate until the time of serving.
Storing Suggestions
- Enjoy your Cucumber Pico de Gallo for the best taste on the same day it is made.
- However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. Give it a good stir before serving.
Notes
- Texture: This salsa is supposed to be chunky. However, chop the vegetables finely so everything can fit on a chip. You can dice the tomatoes, cucumbers, and avocados of the same size; however, chop the jalapenos very finely.
- Avocados: Adding avocado chunks is optional, and you can skip them.
- Make Ahead: Mix everything except salt and avocado chunks to prepare the Cucumber Pico de Gallo ahead of time. Add salt and avocado to the salsa right before you are ready to serve.
Thanks for coming! Let me know what you think.