Kachoombar salad
This Indian chopped mixed salad, which includes both fruits and vegetables, is savory and slightly spicy.
The first Thrive Kitchen hands-on cooking class debuted on January 17, 2017. It was a good start with an enthusiastic and curious group of students learning to cook various soups and salads of the world. I’m sharing a recipe for a delicious kachoombar salad, or an Indian chopped mixed salad, that we made in class..
This is a savory, slightly spicy, cumin-scented salad that includes both fruits and vegetables. It’s an example of how I try to broaden my students’ ideas about cooking and introduce less familiar recipes and flavor combinations.
Servings: 8
Prep time: 20 minutes
Ingredients
- 2 large tomatoes, diced into 1/2 inch cubes
- 2 Granny Smith apples, 1/2 inch dice
- 1 large English cucumber, seeded and finely chopped
- 1 medium red onion, finely chopped
- 1 jalapeño pepper, finely chopped
- 1 mango, diced
- 1 cup pineapple chunks
- 1/2 cup cilantro, chopped
- 1/4 cup mint leaves, finely chopped
- 1 teaspoon toasted ground cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground black pepper
- Juice of 1 lime
Directions
- Toss all ingredients together in a large bowl.
- Adjust salt, lime juice, or cayenne as needed.
Nutrition information (per serving)
- Calories: 145
- Total fat: 4.5 g
- Sodium: 150 mg
- Dietary fiber: 3 g
- Protein: 5 g
Recipe contributed by Linda Shiue, MD.