Kachumber Salad — Awkward Silence

Ingredients

Wash the produce: Scatter a little sea salt and vinegar over the 250 grams cucumbers, 150 grams tomatoes (about 2 medium), 50 grams onion (about 1 medium), 1 green chili, deseeded and chopped, 0.3 cups chopped coriander leaves, and 1 small lemon, juiced, adjust to taste. Let them sit 5 minutes 05:00, then rub and rinse everything except the coriander under running water to clean off any residue.
Dry everything: Blot the vegetables with paper towels or leave them out to air dry. Moisture will water down the salad, so get them as dry as you can.
Clean the coriander: Swish the 0.3 cups chopped coriander leaves in a bowl of water, changing the water a few times. Drain in a colander or spread on paper towel to shed excess water.
Chop the vegetables: Julienne or dice the 250 grams cucumbers, 150 grams tomatoes (about 2 medium), 50 grams onion (about 1 medium), and 1 green chili, deseeded and chopped into bite-size pieces. Peeling and deseeding the cucumber is optional. Add everything to a mixing bowl.
Dress just before serving: Chop the 0.3 cups chopped coriander leaves and stir it in. Right when you’re ready to serve, add the 0.3 teaspoons salt, adjust to taste and the juice of the 1 small lemon, juiced, adjust to taste, then toss.
Garnish and serve: Move to serving bowls and finish with the 0.3 teaspoons crushed black pepper (or red chilli powder), 0.5 teaspoons roasted cumin powder (bhuna jeera), and 0.1 teaspoons red chilli powder, for garnish.