Ease and flexibility are the hallmarks of this simple recipe that packs a ton of flavor. Akin to a salsa, try this chopped salad with flatbread, chips, or tortillas, or add it to almost any bowl or “make your own” night – perfect for baked potatoes or baked sweet potatoes, burrito bowls, rice and beans, or just topping a green salad. Recipe co-curator Georgia Reader says it comes together quickly and tastes delicious. “Soaking the raw onions mellows the flavor so they blend better with the other vegetables.” Try some of her suggested variations to make this work any time of year.

Kachumbari

Ingredients:

3 cups tomatoes, large dice
3 cups avocado, medium dice
1 cup red onion, medium dice
1 lemon or lime (or ½ of each), juiced
1 bunch cilantro, ¾ chopped and ¼ left for garnish
3/4 teaspoon black pepper
2 teaspoons + 3/4 teaspoon salt
1/2 teaspoon garlic, finely chopped
3 – 5 dashes hot pepper sauce

Instructions:

Soak the raw onions in 2 cups of water with 2 teaspoons of salt for 30 minutes. Drain the onions. Mix the onions, avocado, and chopped cilantro. Squeeze the lemon/lime over the vegetables and mix. Season with the ¾ teaspoon of salt, garlic, and hot pepper sauce. Mix gently and serve.

Variations:

Substitute cucumber for the avocado

Substitute mint for the cilantro

Substitute vinegar for the citrus juice

Substitute ground cayenne pepper for the pepper sauce

Recipe and photo credit: Georgia Reader