skish
IT

Kachumber salad with pumpkin seeds

Cucumber, tomato and onion in a crunchy Indian bowl.

  • 10 min
  • 1 serving
  • Vegan
  • Indian cuisine
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Kachumber salad with pumpkin seeds

Per serving

Calories
296 kcal
Protein
14.7 g
Carbohydrates
32.5 g
Fat
15.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Cucumber325 g
  • Tomatoes325 g
  • Red onion50 g
  • Pumpkin seeds30 g
  • Cilantro6 g
  • Lime juiceto taste
  • Saltto taste

In season: June – September

Method

  1. Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, shaking it, until they puff up and pop; let them cool.
  2. Meanwhile wash the cucumber and tomatoes and cut them into roughly 1 cm dice, discarding the wettest tomato seeds; peel and finely chop the red onion.
  3. Combine the vegetables in a bowl and dress with lime juice, salt and chopped fresh coriander.
  4. Top with the toasted pumpkin seeds just before serving.

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