Kachumbari - Tanzanian Tomato and Onion Salad

This cool crunchy salad is easy to make. It goes well before a meal or as an accompaniment to grilled or roasted meats and seafood. Try it with rice as well for a nice vegetarian combination.

4.50 from 2 votes

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Course: Salad, Side Dish

Cuisine: African, East Africa, Kenya

Prep Time: 10

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Medium bowl
Colander

Ingredients

1 medium Red onion, diced
3 large Tomato, finely diced
1 large Ripe avocado, diced
¼ cup Fresh coriander leaves
2 tbsp Fresh lime juice (1 lime)
2 tsp Sea salt
1 tbsp Extra virgin olive oil
1 medium Jalapeno chili, minced

US Customary - Metric

Instructions

In a bowl, dissolve 1 tsp salt in 1 cup water. Add diced onion to bowl, massage for 30 seconds and let sit for 5 minutes before draining and returning to bowl.
Add the tomatoes, cilantro, jalapeno, and avocado to the onions in the bowl. Add oi and juice from ½ lime. Mix it well, adjust for more salt if necessary, and serve.

Nutrition