Kenyan Kachumbari

In a large bowl, mix the tomatoes, onion, cucumber, jalapeno, garlic, cilantro, and lime juice.
To make the dressing, in a smaller bowl whisk together the olive oil, garlic, lemon juice, balsamic vinegar, and honey. Taste and adjust seasoning, adding salt and pepper if needed.
Pour the dressing over the salad and toss to combine before serving.

Banner Image:

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Teaser Image:

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Ingredients:

For the Salad:

2 tomatoes, diced

1 small red onion, diced

1 medium cucumber, thinly sliced

1 jalapeño pepper, diced and seeds removed

1 clove garlic, minced

3 tablespoons chopped fresh cilantro

Juice of 1 lime (about 2 tablespoons lime juice)

For the Dressing:

¼ cup olive oil

2 cloves garlic, minced

Juice of ½ lemon (about 2 tablespoons lemon juice)

2 tablespoons balsamic vinegar

1 tablespoon honey

Salt and fresh ground black pepper to taste

Active time:

15 minutes

Yield:

4 servings

Nutrition:

Calories: 180, Total Fat: 14g, Saturated Fat: 2g, Sodium: 10mg, Total Carbohydrate: 13g, Fiber: 2g, Total Sugar: 9g (Added Sugar: 4g), Protein: 1g

Author:

An Oldways recipe, courtesy of Brianne Brathwaite

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Diet:

African Heritage Diet

Recipe tags:

Quick & Easy

Course:

Salads

Meal:

Lunch

Dietary choice:

Vegetarian Vegan Gluten-free

Rating: