Kachumbari
Here's a flexible, classic African salad with tomatoes and onions, enhanced with a touch of spicy peppers. It's incredibly easy to prepare and doubles as a delightful salsa. Spread it on crostini for a tasty appetizer, or transform any leftovers into gazpacho by blending it quickly in a blender or food processor.
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
Instructions
- Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
- 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.
Nutrition
Calories: 124kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 932mgPotassium: 659mgSugar: 6gVitamin C: 31mgCalcium: 37mgIron: 11mg
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