A cool and creamy twist on the classic, perfect for warm days and light bites.
PrintCucumber Avocado Pico de Gallo
🌿 Cucumber Avocado Pico de Gallo: A Little Bowl of Calm
Some recipes feel like a deep breath.
This cucumber avocado pico came to life on a quiet afternoon, when the sun poured through the kitchen window and I was craving something simple, clean, and refreshing. Something that didn’t require turning on the stove, didn’t ask too much of me—just fresh ingredients and a few peaceful moments of chopping and tossing.
There’s something soothing about the rhythm of it: the crunch of the knife through cool cucumber, the creamy softness of avocado, the bright scent of lime hitting fresh cilantro. It’s not fancy, but it’s beautiful. The kind of recipe that reminds you how healing food can be when it’s made with care.
This pico is a twist on the classic, but gentler. Lighter. It’s perfect on grilled salmon, tucked into a veggie wrap, or scooped up with tortilla chips on the back patio. I’ve even spooned it over toast with a fried egg in the morning, and trust me—it works.
It’s food that feels like summer skin and fresh air. Like taking care of yourself in the most nourishing way.
- Prep Time: 10
- Chill Time: 15
- Total Time: 10 minutes + chill time
- Yield: 2 cups 1x
- Category: Salsa
- Method: No cook
- Cuisine: Mexican
Ingredients
1 large cucumber, peeled (optional), seeded, and diced
1 ripe avocado, diced
1 small jalapeño, minced (seeds removed for less heat)
2 tablespoons red onion, finely chopped
1–2 tablespoons chopped fresh cilantro
Juice of 1 lime
Salt to taste
Optional: A dash of garlic powder or a sprinkle of cotija cheese on top
Instructions
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In a bowl, combine diced cucumber, jalapeño, onion, and cilantro.
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Gently fold in the diced avocado.
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Squeeze fresh lime juice over the mix and sprinkle with salt. Toss lightly to combine.
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Chill for 10–15 minutes if you can wait—but it’s great right away!
Notes
Perfect Pairings:
- Serve over grilled salmon, shrimp tacos, or seared scallops for a bright, refreshing contrast.
- Delicious with pita chips, plantain chips, or thinly sliced baguette rounds.
- Add a scoop to grain bowls with quinoa or farro, roasted chickpeas, and leafy greens.
- Try it as a cool topping for spicy lentil soup or Dark Magic Chili—a fun hot-cold combo.
- Layer into veggie wraps or avocado toast for an elevated lunch moment.
Make it Your Own:
- Add feta or cotija cheese for a salty bite.
- Swap cilantro for mint or basil for a different herbal profile.
- Toss in cherry tomatoes for a juicier, more salsa-like feel.
- For a richer flavor when using this pico as a topping for grilled meats like steak, chicken, or pork, drizzle a little olive oil over the pico before serving. This adds a smooth, slightly fruity finish and helps the pico stick to the meat.
- You can also add a pinch of crushed red pepper flakes for a touch of heat if desired.
Storage Tips:
- Best enjoyed fresh, but will keep in the fridge for about 24 hours in an airtight container.
- To help prevent browning, press a piece of plastic wrap directly onto the surface before sealing.
- If making ahead, prep all ingredients except the avocado, and stir it in before serving.
💬 Final Thought:
Food doesn’t have to be complicated to be soul-satisfying. This is one of those little recipes that reminds me to slow down, eat fresh, and stay grounded.
If you try it, let me know how you serve it. I love hearing your creative spins.
#TastefulTravels #FreshEats #AvocadoPico #SimpleSummerRecipes #EatWellLiveWell
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Fat: 3.5
- Carbohydrates: 3
- Protein: .5