Fresh Kenyan Kachumbari Salad with Avocado and Lime

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, refreshing Kenyan tomato and onion salad enhanced with creamy avocado and zesty lime for a perfect side or light meal. This ethiopian-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs large, diced ripe tomatoes, medium, thinly sliced red onion, large, diced avocado into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 130 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Ethiopian cuisine 130 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 3 large diced ripe tomatoes and 1 medium thinly sliced red onion.
  2. Step 2: Add 1 large diced avocado and 1/4 cup chopped fresh cilantro to the tomatoes and onions.
  3. Step 3: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
  4. Step 4: Pour the dressing over the salad ingredients and gently toss to coat all pieces evenly without mashing the avocado.
  5. Step 5: If desired, stir in 1 small deseeded and finely chopped fresh green chili for a mild heat.
  6. Step 6: Let the salad rest for 10 minutes at room temperature before serving to allow flavors to meld.

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Frequently asked questions

How long does Fresh Kenyan Kachumbari Salad with Avocado and Lime take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fresh Kenyan Kachumbari Salad with Avocado and Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced ripe tomatoes from drying out.

Can I substitute ingredients in Fresh Kenyan Kachumbari Salad with Avocado and Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fresh Kenyan Kachumbari Salad with Avocado and Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fresh Kenyan Kachumbari Salad with Avocado and Lime vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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