Kachumbari

This Kenyan and Tanzanian specialty makes the East African onion and tomato salad insanely delightful! Spicy, simple, and flavor-packed for a refreshing and healthy salad or topping.

Course Appetizers

Cuisine African

Diet Gluten Free

Prep Time 15

Total Time 15

Servings

Calories 121kcal

Author Imma

Ingredients

Kachumbari

2 tomatoes, diced
½ large red onion, diced
1-2 jalapeños, seeded and diced
1 medium cucumber, diced
1-2 cloves garlic, minced
1 lime, juiced
fresh cilantro or parsley, chopped
salt and black pepper to taste
2 optional beefsteak tomatoes, thickly sliced
1-2 optional avocados, mashed (add a squeeze of lime or lemon juice to retain color)

Dressing

1 clove garlic, minced
¼ cup (60ml) olive oil
2 tablespoons (30ml) lemon juice, freshly squeezed
2 tablespoons (30ml) balsamic vinegar
1 tablespoons (15ml) honey
2 tablespoons fresh parsley and basil, chopped
salt and freshly ground black pepper to taste

Instructions

Combine diced tomatoes, onion, cucumber, jalapeno, lime juice, garlic, and cilantro or parsley. Season with salt and pepper to taste.
Emulsify garlic, olive oil, lemon juice, balsamic vinegar, honey, parsley, basil, salt, and pepper in a blender or shake in a screw-top jar until well blended.
Pour the desired amount of dressing on the salad right before serving and mix well.
Place a slice of beef tomato on a plate, spread mashed avocado on the tomato, then top with kachumbari. Add more dressing if desired.

Notes

You can peel the cucumber if you don't care for the skin. Or you can stripe the skin with a peeler for an interesting visual effect.
Fresh herbs are key in this recipe! Of course, you can swap them out for dried herbs if you don't have fresh ones.
Assemble the kachumbari a half hour before you plan to serve it so the veggies retain their delicious crunch.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition