Kachumbari Recipe for a Kenyan Salad of Tomato, Onion, Avocado and Coriander

This kachumbari recipe for a Kenyan salad of tomato, onion, avocado, cucumber, and coriander has a simple dressing of lemon juice and olive oil that's sometimes given a kick of heat with fresh chilli or sprinkle of chilli flakes or curry powder. At its simplest, kachumbari is a tomato and onion salad, side or relish, with cooks adding any combination of avocado, cucumber and/or carrot. Like most traditional garden salads, kachumbari goes on the table for most family meals, serving as a refreshing accompaniment to a spiced curry or stew, barbecue fish or biryani.

Prep Time15

Cook Time15

Total Time30

Course: Salad, Side Dish

Cuisine: Kenyan, East African

Servings:

Calories: 218kcal

Author: Lara Dunston

Equipment

Ingredients

½ tsp salt
1 cup water
1 small red onion thinly sliced
3 tomatoes diced
1 small cucumber diced
3 tbsp extra virgin olive oil or more to taste
2 tbsp lemon juice or more to taste, or lime juice
1 pinch sea salt or more to taste
½ tsp chilli flakes optional
½ tsp curry powder optional
1 mild green chilli optional, finely diced
1 cup fresh coriander leaves only, roughly chopped
1 ripe avocado pitted, peeled, diced

Metric - US Customary

Instructions

To a small bowl, add the half teaspoon of salt, cup of water and sliced onion, combine well to reduce the sharpness of the onion, then set aside while you prep the other ingredients. When you’re done, drain the onions well so they’re not wet.
In a small lidded jar, combine the extra virgin olive oil, lemon juice, and pinch of sea salt; if you’d like to give it a kick of heat, add the optional chilli flakes or curry powder. Screw the lid on and shake well.
To a salad bowl, add the onion, tomatoes, cucumber, dressing, and coriander, and toss to combine. Gently stir in the diced avocado and refrigerate until you’re ready to serve.

Nutrition