Kachumbari

This is a versatile, traditional African tomato-onion salad accented with spicy peppers. It’s so very simple to make and also good as salsa, on crostini as an appetizer, or if there are leftovers, turn it into gazpacho by giving it a quick whirl in a blender or food processor.

Step: 1

Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.

Step: 2

Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.

Per Serving: 124 calories; protein 2.8g; carbohydrates 14.7g; fat 7.7g; sodium 931.7mg.

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