Cucumber Pico De Gallo

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Cucumber Pico de Gallo is a delicious way to enjoy your vegetables! Mix and match your food colors for a mouthwatering treat! {Paleo + Vegan}


  • 2 cucumbers, chopped
  • 45 Roma tomatoes, diced
  • 1 yellow bell pepper, chopped
  • 1 red onion, diced
  • 1/2 cup baby carrots, chopped
  • 12 jalapeños, finely chopped and seeds removed
  • 1/4 cup cilantro, minced
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt


  1. Combine the cucumbers, tomatoes, bell pepper, onion, carrots, and jalapeños in a large mixing bowl and stir together.
  2. Add the minced cilantro and stir until well blended. Use a fork, if necessary, to break up any clumps.
  3. Pour in the lime juice and then add the cumin and sea salt. Stir until ingredients are evenly coated.
  4. Store covered in the refrigerator for up to one week.


  • Make sure to use fresh cilantro in this recipe.
  • Add more cumin and sea salt if the vegetables aren’t quite ripened.
  • If adding more lime juice, do so carefully. As the pico de gallo sits, the juices from the ingredients will release and pool at the bottom of the bowl. Adding too much lime juice may make the pico de gallo mushy.