Page 33 - Valley Table - Summer 2023

z CHOPPED KACHUMBER SALAD
SERVES 4
TIME: 15 MINUTES
SALAD
2 medium tomatoes, chopped into 1⁄2-inch dice (2 cups)
1 seedless cucumber, chopped into 1⁄2-inch dice (2 cups)
Fine sea salt
1 medium red onion, chopped
into 1⁄4-inch dice (1 cup) 1 Tbsp fresh lemon juice 1⁄2 tsp sugar
TO FINISH
1⁄2 tsp chaat masala, plus extra for sprinkling (see Tip)
1⁄2 cup coarsely chopped cilantro leaves and tender stems, plus extra for gar- nish
TIP: Chaat masala is a special spice blend sold at Indian stores and online.
SERVING: Serve with chicken tikka skewers and rice. Spoon the salad over avocado toast, or tuck it into pita bread with hummus.
1. Prepare the salad: Place the chopped tomato and cucumber in a colander set in the sink. Sprinkle lightly with fine sea salt and allow to drain.
2. In a medium bowl, combine the red onion, lemon juice, 1⁄2 teaspoon fine sea salt, and the sugar and macerate for about 10 minutes.
3. To finish: Just before serving, combine the tomatoes and cucumbers with the onion. Add the chaat masala and cilantro and mix very well—hands work best for this part. Serve immediately, garnished with extra cilantro and with a side of extra chaat masala for sprinkling.
June—August2023 | valleytable.com 39
ALL PHOTOS BY EVA KOLENKO