Kachumbari Salad

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant Kenyan salad featuring ripe tomatoes, onions, and bell peppers tossed with fresh lemon juice and coriander. This Kenyan salad recipe, ready in about 15 minutes, pairs Tomatoes, Red onion, and Green bell pepper 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 70 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 2 medium Tomatoes, diced
• 1/2 medium Red onion, thinly sliced
• 1/2 medium Green bell pepper, thinly sliced
• 1 Lemon, juiced
• 2 tbsp Fresh coriander, chopped

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 2 medium diced tomatoes, 1/2 medium thinly sliced red onion, and 1/2 medium thinly sliced green bell pepper.
2. Step 2: Squeeze 1 lemon to extract 2 tablespoons of juice, then pour over the vegetables. Add 2 tablespoons chopped fresh coriander and toss gently until all ingredients are evenly coated.
3. Step 3: Let the salad rest for 10 minutes at room temperature to allow flavors to meld, then serve chilled.