Kachumber Salad

Firm, crunchy vegetable cubes releasing just enough juice to bind the salad. Sharp lime acidity and chili heat instantly wake up the palate.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 49
• Protein: 2 g
• Carbs: 8 g
• Fat: 1 g

Ingredients

• 1 piece Cucumber ( seeded and finely diced )
• 2 piece Round tomato ( finely diced )
• 1 piece Red onion ( finely minced )
• 20 g Fresh cilantro ( chopped )
• 1 piece Hot chili pepper optional ( minced without seeds )
• 2 tbsp Lime juice
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 1 tsp Chaat Masala

Instructions

1. Vegetable cutting

   Cut the cucumber, tomatoes, and red onion into regular cubes of about 5 millimeters. The pieces should be clean and of identical size for a homogeneous texture in the mouth.

2. Chopping and seasoning

   Finely chop the chili and fresh coriander. In a large bowl, combine the vegetables, chili, coriander, ground cumin, chaat masala, and gray sea salt.

3. Final mix

   Pour in the lime juice. Mix with a spoon until the vegetables shine. The salt will begin to slightly draw out the juice from the tomatoes, creating a fragrant natural juice.

Chef's tips

• Only salt right before serving, otherwise the cucumber will release all its water and the salad will lose its crunch.
• Use vegetables straight from the fridge to ensure maximum freshness.

Storage

Consume immediately. Does not store well as vegetables soften when in contact with acid and salt.