Kachumber Salad, traditionally cherished for its refreshing simplicity, serves as a perfect palate cleanser or side dish alongside spicy meals. By introducing avocado and pomegranate, this recipe transforms into a more luxurious and nutrient-rich version, while preserving its original essence. The creamy texture of avocado contrasts beautifully with the crisp vegetables and the burst of sweetness from the pomegranate seeds, all brought together with a zesty lemon dressing. This dish not only delights the senses with its burst of colors and textures but also offers a harmonious blend of flavors that dance on the palate, making it an irresistible addition to any meal.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• 2 medium cucumbers, diced
• 1 large red onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of lemon juice
• Salt, to taste
• Black pepper, freshly ground, to taste

Additional Grocery Items Needed

• 3 ripe tomatoes, diced
• 1 ripe avocado, diced
• 1/2 cup of pomegranate seeds
• 1/4 cup of fresh cilantro leaves, chopped

Preparation

1. Begin by preparing the vegetables. Wash the cucumbers, tomatoes, and cilantro leaves under cold water. Peel and finely chop the red onion, and dice the cucumbers and tomatoes into small, bite-sized pieces.
2. In a large mixing bowl, combine the diced cucumbers, tomatoes, and chopped red onion. Gently toss these ingredients together.
3. Slice the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into cubes similar in size to the cucumbers and tomatoes. Add the avocado and pomegranate seeds to the mixing bowl.
4. In a small bowl, whisk together the extra virgin olive oil and lemon juice until well combined. Season the dressing with salt and freshly ground black pepper, according to taste.
5. Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss the salad to ensure all the ingredients are evenly coated with the dressing.
6. Garnish the salad with chopped fresh cilantro leaves for an added burst of flavor and color.

Expert Tips

• For the best flavor, use ripe but firm avocados.
• To prevent the avocado from browning, add it to the salad just before serving.
• Lemon juice not only adds flavor but also helps in keeping the avocados green.
• You can refrigerate the salad for about an hour before serving to enhance its flavors.

Serving Suggestions

This Elevated Kachumber Salad with Avocado and Pomegranate pairs wonderfully with grilled meats or spicy dishes, acting as a refreshing counterbalance to rich flavors. It's also perfect as a standalone meal for a light, nutritious lunch. Consider serving it alongside a crusty piece of bread or as part of a larger spread for a summer picnic or barbecue.

Nutrition Facts per Serving

• Calories: 190
• Fat: 14g
• Carbohydrates: 17g
• Protein: 3g
• Sodium: 10mg
• Fiber: 5g
• Allergens: None

We hope you enjoy making and savoring this Elevated Kachumber Salad with Avocado and Pomegranate. Feel free to share this recipe with friends and family or on your social media. We encourage you to experiment with different ingredients and make this dish your own. Cooking is a journey of discovery, and every variation offers a new and exciting flavor profile. Enjoy the process and the delicious results!