Cucumber Pico de Gallo
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!
Video
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.
Nutrition (Approximate Values)
Calories : 98kcalCarbohydrates : 8gProtein : 2gFat : 8gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 5gSodium : 7mgPotassium : 433mgFiber : 4gSugar : 3gVitamin A : 560IUVitamin C : 20mgCalcium : 18mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram