Kachumbari

This salad is a riot of colors, and you will definitely fall in love. I like putting my own spin on the traditional Kenyan recipe for kachumbari. Adding avocado and beefing it up with some beef tomatoes (pun intended 😜) adds joy. Avocado adds healthy fat, which makes it rich – so rich that you might just get full on the salad! The presentation is up to the chef, too. I like serving this salad atop sliced beef tomatoes. However, you could dice all the ingredients and mix them with olive oil and lime or balsamic vinegar. That way, you can scoop it up with a spoon or chip. You can slice it, dice it, chop it, blend it – whatever floats your boat. I’ve tried it several ways, and they all work. 👌

Recipe Ingredients

How to Make Kachumbari

Make the Kachumbari and Dressing

Combine all the salad ingredients: tomatoes, onion, cucumber, jalapeno, lime and herbs. Season with salt and pepper. Dressing – Combine the garlic, lemon juice, balsamic vinegar, olive oil, honey, salt, pepper, and herbs in a blender. Process until well blended, or pour all the ingredients into a screw-top jar and shake it up real well.

Assemble

Salad – Place beef tomato slices on a plate, spread mashed avocado on them, then top with kachumbari. (Photo 1) Dressing – Drizzle with the dressing and serve extra on the side. (Photo 2)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Feel free to make the dressing ahead of time. Then refrigerate it in a screw-top jar until you’re ready to make the kachumbari salad. I wouldn’t recommend assembling the salad the day before, though, as the vegetables will get soft and lose their crunch.

Serving and Storage Instructions

Serve kachumbari right after assembling it and eat it all up because it’s best consumed fresh. In case of leftovers, you can refrigerate them in an airtight container. Just keep the salad separate from the mashed avocado.

What Goes With Kachumbari

Kachumbari makes a fabulous side for grilled flank steak, spicy grilled New York strip, or any grilled meat, for that matter. It also makes the perfect dip for homemade pita chips, plantain chips, and even taro chips. Wine pairing: I highly recommend washing it down with a glass of white sangria, as the sweetness matches the salad’s spicy freshness. 😉