Kachumbari

Preparation

1. Prepare the onion: Thinly slice or dice the red onion. Place in a small bowl, sprinkle with a pinch of salt, and cover with cold water. Let soak for 10 minutes — this draws out the harsh, sharp raw onion bite without losing flavor. Drain and pat dry.
2. Dice the tomatoes into medium pieces — not too small, as they will break down further. Discard excess seeds and juice if you want a less watery salad.
3. Combine the drained onions, diced tomatoes, fresh cilantro, and sliced green chili in a large bowl. Add the cucumber (if using). Squeeze the lime juice over everything. Add the olive oil (if using). Season with salt. Toss gently to combine.
4. If adding avocado, stir it in last and handle gently to avoid mashing it. Taste and adjust lime and salt — the salad should be bright, tangy, fresh, and mildly spicy.
5. Kachumbari is best served immediately while fresh. If making ahead, prepare all components except the avocado and lime juice — add both just before serving.