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Cucumber Pico de Gallo

A fun twist on the traditional recipe, this cucumber pico de gallo is made with juicy tomatoes, crunchy cucumbers, cilantro, onion and lime juice. Fresh, tasty and perfect for snacking or using as a topping on beef or chicken.
Course Appetizer, Snack
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 16kcal
Author Liz Della Croce

Ingredients

  • 1 cup cherry tomatoes, halved SUNSET Angel Sweet
  • 1 cup diced cucumber SUNSET Qukes
  • 1 medium onion minced
  • 1 cup cilantro minced
  • 1 serrano minced - optional
  • ½ cup lime juice (about two limes)
  • 1 clove garlic minced
  • salt and pepper to taste
  • tortilla chips to serve optional
US Measurements - Convert to Metric

Instructions

  • Place the first seven ingredients in a large bowl (tomatoes through garlic) and toss well. Season with salt and pepper to taste and serve with tortilla chips if you wish.

Notes

To keep the dish mild, omit the serrano pepper. For medium heat, remove most of the seeds and pith. To keep the dip spicy, minced the pepper whole including the seeds.
This dish is great for prepping ahead!

Nutrition

Serving: 0.25cup | Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 6mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 0.2mg