Kachumbari recipe

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Ingredients

1 medium red onion, diced
2 teaspoons sea salt
4 medium tomatoes, diced
½ medium cucumber, peeled and diced
¼ cup chopped cilantro
1 jalapeno pepper, seeded and diced
1 avocado - peeled, pitted and diced
1 lime, juiced, or to taste
salt and freshly ground black pepper to taste

Nutrition Info

124 calories
carbohydrate: 14.7 g
cholesterol: : -
fat: 7.7 g
fiber: 6.1 g
protein: 2.8 g
saturatedFat: 1.1 g
servingSize: -
sodium: 931.7 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes, drain well for 10 minutes.

  2. Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

This is a versatile, traditional African tomato-onion salad accented with spicy peppers. It's so very simple to make and also good as salsa, on crostini as an appetizer, or if there are leftovers, turn it into gazpacho by giving it a quick whirl in a blender or food processor.

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