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Cucumber and Radish Pico de Gallo

A cool, spicy, crunchy take on a traditional pico de gallo taco topping.
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1/3 English Cucumber seeded and diced
  • 5 Radishes stems removed, rinsed, and diced
  • 1 Jalapeno seeded and minced
  • 1/4 Cup Finely Diced Red Onion
  • 1 Roma Tomato seeded and diced
  • Salt and Freshly ground Black Pepper to taste
  • 1-2 Tablespoons Fresh Chopped Cilantro
  • Juice from 1 Lime

Instructions

  1. Chop and dice all the vegetables. Add to a medium container.
  2. Season with salt and pepper to taste.
  3. Add in cilantro and lime juice. Stir to combine.
  4. Use within a week because the radish and cucumber start to pickle after that.