Kachumber, an Indian cucumber and tomato salad, is unbelievably fresh and simple to make! This recipe, with a few minor changes, is adapted from a recipe entitled Avocado Kachumbar from one of my favorite new cookbooks, EAST, by Meera Sodha (https://www.amazon.com/East-Vegetarian-recipes-Bangalore-Beijing/dp/0241387566). A book I highly recommend adding to your collection. Also, be sure to visit her website here http://meerasodha.com/
What makes this recipe a bit more unique than other Kachumber salads out there is that the crunchy, fresh vegetables sit atop of a bed of creamy avocado and Greek yogurt. Just so satisfyingly crisp, rich, and refreshing all-in-one! Delicious served with your favorite naan or flatbread. Keep in mind this recipe can be easily made vegan by substituting the yogurt for a non-dairy version. I recently served it as a side with my red lentil dal which you can find here https://thorncreekcookery.com/spicy-red-lentil-dal-with-sweet-potato-and-kale/ Oh, so good!
Ingredients / Serves 4-6
1 cup cherry tomatoes, halved
1 cucumber, de-seeded and cubed
1/2 cup yellow sweet pepper, diced (optional)
6-8 radishes, sliced or quartered
1/2 red onion, diced
Handful of fresh herbs (mint, lemon balm, cilantro, or parsley)
1 tablespoon olive oil
1 teaspoon red wine vinegar
Juice of 1/2 of a lemon
pinch of salt/pepper
Ingredients for Avocado Cream
2-3 cloves garlic
4 ripe avocadoes
Juice of 1/2 of a lemon
1/2 teaspoon salt
2/3 cup Greek yogurt or non-dairy substitute
Method
Step 1) Wash and slice cherry tomatoes in half and place in bowl. Unless you are using a seedless variety, cut cucumber in half lengthwise and de-seed by using a spoon to scrape seeds down the center. Discard seeds, chop cucumber and place in bowl with tomatoes followed by the radishes, onion, and herbs.
Step 2) Toss chopped vegetables with oil, vinegar, and lemon juice, set aside.
Step 3) Half avocadoes and scoop into food processor with the cloves of garlic, lemon juice, and salt. Pulses several times to puree. Add yogurt and blend well.
Step 4) Divide cream between 4-6 small plates (or one large platter) and top each with 1/2 cup of the vegetable mixture or more for a large serving. Cover and refrigerate any leftovers.
Notes:
I recommend waiting to puree the avocado cream until you are ready to assemble and serve the salad to preserve the color of the avocado. The first time I made this the cream discolored quickly, however having made it several times since the cream held it’s green color much longer. It is possible I forgot to add the lemon juice on my first attempt. I also try to use avocados that are not overly ripe which seems to help. However, I would still hold off until the last before processing it.
Also, I added a few cloves of garlic to the avocado/yogurt mixture which were not included in the original recipe. There is something to be said about the creamy, refreshing, smooth texture and flavor of using just the pure, simple ingredients of avocado and yogurt with just a touch of lemon and salt. I suggest making it both ways and seeing what you like. If you are serving this as a side or as a dip to hot or spicy food I think it would be a benefit to keep the avocado base plain and simple. On the other hand, maybe you would want to add a spice or two if serving with a plain dish or vegetable. I encourage you to be creative in adding other favorite veggies or legumes such as, carrot, beets, or chickpeas to the mix. And, of course don’t forget the naan or flatbread! Recipe coming soon! So, so good!
