Kenyan Kachumbari Salad with Grilled Vegetables and Lime-Coriander Sauce

Allergens

None, assuming no allergies to lime, cilantro, or vegetables

Ingredients

• 1 large bell pepper (red or green)
• 1 medium zucchini
• 1 medium yellow squash
• 2 cups chopped tomatoes
• 1 small red onion, thinly sliced
• 2 cups fresh cilantro leaves, loosely packed
• 1 large lime, juiced
• 1 teaspoon ground coriander
• Salt and pepper, to taste

Instructions

1. a. Preheat your grill or grill pan over medium high heat. b. Slice the bell pepper into 1/2 inch thick strips and the zucchini and yellow squash into 1/4 inch thick rounds. c. Grill the vegetables until tender, turning occasionally to avoid burning. This should take about 3 5 minutes for the bell pepper and 2 4 minutes for the zucchini and yellow squash. Remove from heat and let cool. d. In a large bowl, combine chopped tomatoes, sliced red onion, and grilled vegetables. e. In a small food processor or blender, combine cilantro leaves, lime juice, ground coriander, salt, and pepper. Process until smooth. f. Pour the sauce over the salad and toss gently to combine. Adjust seasoning as needed.

Chef’s Insight

The key to this dish is in the balance of flavors and textures - from the crunchy vegetables to the tangy sauce, each bite is an adventure for your taste buds.

Notes

This recipe is gluten-free and vegan, making it suitable for a variety of dietary preferences.