Chef Ashleigh Shanti of Benne on Eagle shares Vodka Coconut Kachumbari, a fresh tomato and onion salad she experienced in East Africa.
Asheville local and friend, Ashleigh Shanti went live over on @eastforkpottery on Friday, June 12th for a cooking demo of Vodka Coconut Kachumbari, a fresh tomato and onion salad she experienced in East Africa (you can watch below!). We're teaming together with Ashleigh to help raise money for her organization of choice, the Pimento Relief Fund.
All you have to do is make Ashleigh's Vodka Coconut Kachumbari and post a photo with the hashtag #chefshanti and tag @eastforkpottery, and for every person who makes it, we'll donate $5 to the Pimento Relief Fund! Ends Friday, June 26th!
What you'll need:
1 red onion
2 tsp kosher salt
2 oz vodka
1/4 cup of your best olive oil
1/2 cup coconut water
2 tomatoes, cut into wedges
2 ripe avocados, diced
1 english cucumber, thinly sliced
Julienne 1 red onion and place in a bowl with kosher salt, juice of a lime, and 2 ounces of vodka. Set aside.
In separate bowl, whisk together 1/4 cup olive oil and 1/2 cup coconut water.
Gently combine tomatoes, jalapeños, avocado, and cucumbers in a large bowl, add onion/vodka mixture.
Plate each salad and generously dress with vinaigrette. Finish with coarse salt and serve.
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We're teaming together with Ashleigh Shanti @foodordeath_ to help raise money for her organization of choice, the Pimento Relief Fund. All you have to do is make Ashleigh’s dish, Coconut Vodka Kachunbari, tag us and use the hashtag #chefshanti - for every post, we’ll be donating $5 to Pimento Relief Fund! Head to our blog for the recipe!!