Kachumbari (East African Tomato and Onion Salad)
Kachumbari is an East African fresh tomato and onion-based salad which is perfect as an appetizer for main meals. This salad is also great as a side dish for grilled meats.
Servings: 4 people
Calories: 165kcal
Ingredients
- 4 medium Fresh tomatoes (chopped finely)
- 1 medium red onion (chopped finely)
- ½ English cucumber (chopped finely)
- 1 avocado (peeled, seeded, and chopped finely)
- 6 stalks fresh cilantro (chopped finely)
- 1 habanero pepper (seeded and finely chopped)
- 1 tsp salt
For the dressing
- 1 lime (juiced)
- 1 tsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper (to taste)
Instructions
- Put the chopped red onions in a small bowl, add salt, cover with water and let sit for 30 minutes to reduce the oniony taste.
- When it’s time to make the salad, strain the water from the onions.
- In a salad bowl, add the onions, tomatoes, cucumber, avocado, cilantro, and habanero pepper. Mix the ingredients together.
- In a small bowl, make the salad dressing by combining balsamic vinegar, olive oil, juice of 1 lime, honey, and salt and pepper (to taste).
- Add the dressing to the salad and mix thoroughly with a salad spoon.
- Refrigerate the salad for at least 15 minutes to cool before serving.
Notes
This dish doesn't keep well overnight at all so my advice is to make it on the day that you intend to eat it. It's also a good idea to make just enough so that you don't have leftovers. The recipe can easily be modified to make less of the salad.
Nutrition
Calories: 165kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 648mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1260IU | Vitamin C: 33.8mg | Calcium: 36mg | Iron: 0.9mg