Easy Cucumber Pico de Gallo Recipe
This easy cucumber pico de gallo recipe combines fresh cucumbers, tomatoes, and avocados for a refreshing and flavorful salsa. Perfect as a dip, topping, or side dish, it’s customizable to suit your spice level and ready in minutes for your next meal or gathering.
Equipment
- Large mixing bowl
- Knife and cutting board
Ingredients
- 4 medium Roma tomatoes cored and diced
- 3 small garden cucumbers or 1 English cucumber diced
- 2 medium avocados pitted, peeled, and diced
- 1 medium yellow onion finely diced
- 2 to 3 medium jalapeños stemmed, seeded, and chopped (optional)
- ½ bunch of fresh cilantro chopped
- Juice of 2 limes about ¼ cup
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- Your favorite hot sauce e.g., Cholula or Tabasco to taste (optional)
Instructions
- Prepare the Ingredients: Dice the tomatoes, cucumbers, avocados, and onion. If using jalapeños, chop them finely after removing seeds and stems. Chop the cilantro leaves.
- Combine in a Bowl: In a large mixing bowl, combine the tomatoes, cucumbers, avocados, onions, jalapeños (if using), and cilantro.
- Add Seasonings: Squeeze the lime juice over the mixture and sprinkle with salt and pepper. Toss gently to combine all the ingredients evenly, being careful not to mash the avocado.
- Adjust Flavor: Taste and adjust seasonings, adding more salt, pepper, or lime juice as needed. Stir in a few drops of hot sauce for an extra kick if desired.
- Serve or Store: Serve immediately as a dip with tortilla chips, or use as a topping for tacos, grilled chicken, or fish. For best freshness, cover and refrigerate for up to 1 day.
Notes
- This recipe is highly versatile—add more jalapeños for extra heat or substitute cucumber with zucchini for a twist.
- Pair with corn chips, or use it as a filling for burritos or a side for quesadillas.
Tried this recipe?Let us know how it was!