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Cucumber and Radish Pico de Gallo

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 16 mins
Total time 16 mins
Yield

Serves 24 (serving size: about 3 tablespoons)

Chop your veggies finely enough so the pico hangs together in a spoonful.

Ingredients

  • 6 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 1/2 cups finely chopped radishes
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup finely chopped white onion
  • 2 teaspoons minced jalapeño pepper
  • 1 large English cucumber, diced (about 4 cups)

Nutrition Information

  • calories 14
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 0.0 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 83 mg
  • calcium 5 mg

How to Make It

  1. Combine first 3 ingredients in a medium bowl, stirring with a whisk. Add remaining ingredients; toss to coat.