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Kenyan Tomato and Onion Salad

Zesty Kenyan Tomato and Onion Salad: A Fresh Twist!

A vibrant Kenyan Tomato and Onion Salad, also known as Kachumbari, perfect for any meal and ready in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Kenyan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Tomatoes Juicy and sweet; opt for ripe ones.
  • 1 medium Red Onion Provides a crunchy bite; soak in water to tone down sharpness.
  • 1 medium Lemon Adds zesty acidity; substitute with lime if desired.
  • 1 medium Avocado Creamy richness is key; make sure it’s fully ripe.
  • 1/4 cup Cilantro Fresh and herbaceous; swap with parsley if preferred.
For Seasoning
  • 1/2 teaspoon Black Pepper Use freshly cracked for stronger taste.
  • 1/2 teaspoon Salt Essential for balancing flavors; adjust to preference.
  • 1 teaspoon Garlic Powder Optional but recommended for extra zing.
  • 1/4 teaspoon Cayenne Pepper Adds spice and heat; omit if desired.

Equipment

  • mixing bowl
  • colander
  • Knife
  • Cutting board

Method
 

Preparation Steps
  1. Finely slice the red onion and soak it in a bowl of cold water with a pinch of salt for 10-15 minutes.
  2. Dice the ripe tomatoes and avocado into bite-sized pieces and finely chop the cilantro.
  3. Drain the soaked onions, rinse briefly under cold water, and pat dry.
  4. In a large mixing bowl, combine the diced tomatoes, avocado, drained onions, and chopped cilantro.
  5. Drizzle with fresh lemon juice and sprinkle with garlic powder, black pepper, cayenne pepper, and salt. Toss gently.
  6. Transfer to a serving bowl and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 4gProtein: 2gFat: 14gSaturated Fat: 2gMonounsaturated Fat: 10gSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 35mgCalcium: 2mgIron: 4mg

Notes

For best flavor, serve immediately and store leftovers in an airtight container for up to 24 hours.

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