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.
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.
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.
More Mexican Recipes
Recipe Card
Simple Cucumber Tomato Salad Kachumber Salad (No Onion) / Indian Tomato Cucumber Salad Cucumber and Chutney Sandwiches (Indian Style) Cucumber Raita (Easy and Healthy)
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.
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).
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.
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.
