Cucumber and Radish Pico de Gallo

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Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
16 Mins
Total Time
16 Mins
Yield
Serves 24 (serving size: about 3 tablespoons)
By Laura Zapalowski
April 2015
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 14
  • Fat 1.1g
  • Satfat 0.2g
  • Monofat 0.8g
  • Polyfat 0.1g
  • Protein 0.0g
  • Carbohydrate 1g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 83mg
  • Calcium 5mg

How to Make It

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

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