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This is a versatile, traditional African tomato-onion salad accented with spicy peppers. It’s so very simple to make and also good as salsa, on crostini as an appetizer, or if there are leftovers, turn it into gazpacho by giving it a quick whirl in a blender or food processor.
Ingredients
- 1 medium red onion, diced
- 2 teaspoons sea salt
- 4 medium tomatoes, diced
- ½ medium cucumber, peeled and diced
- ¼ cup chopped cilantro
- 1 jalapeno pepper, seeded and diced
- 1 avocado – peeled, pitted and diced
- 1 lime, juiced, or to taste
- salt and freshly ground black pepper to taste
Directions
Step 1
Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
Step 2
Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 124 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 6% |
| Sodium932mg | 41% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber6g | 22% |
| Total Sugars6g | |
| Protein3g | |
| Vitamin C31mg | 153% |
| Calcium37mg | 3% |
| Iron11mg | 63% |
| Potassium659mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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