How to Make Cucumber Pico de Gallo with Himalayan Sea Salt

Pico de gallo is a Mexican salsa typically made with fresh tomatoes, but in this recipe, cucumber is used as the main ingredient. Cucumbers provide a new and crisp texture, are high in hydration, and are a good source of vitamin K and antioxidants. The combination of lime juice, olive oil, and honey, as well as the addition of Himalayan sea salt, provides a nice balance of acidity, sweetness, and saltiness. The sea salt also adds an extra flavor and a little crunch to this pico de gallo.

Ingredients:

• 2 medium cucumbers, diced
• 1/2 red onion, diced
• 1 jalapeño pepper, seeded and finely diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp olive oil
• 1 tsp honey
• 1 tsp Himalayan sea salt
• Freshly ground black pepper, to taste.

Instructions:

1. In a medium bowl, combine the diced cucumbers, red onion, jalapeño pepper, and cilantro.
2. Whisk together the lime juice, olive oil, honey, sea salt, and pepper in a small bowl.
3. Pour the dressing over the cucumber mixture and toss gently to coat.
4. Allow the pico de gallo to sit for at least 15 minutes for the flavors to meld together.
5. Before serving, adjust the seasoning as needed.
6. Serve as a topping for tacos and burritos or as a dip with tortilla chips.