Avocado Salsa with Pan-Roasted Cumin Recipe


Nutrition

Cal/Serving: 196
Daily Value: 10%
Servings: 4

High-Fiber, Low-Carb
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat18g28%
Saturated2g12%
Trans0g0%
Carbs9g3%
Fiber7g28%
Sugars1g0%
Protein2g4%
Sodium307mg13%
Calcium20mg2%
Magnesium33mg8%
Potassium511mg15%
Iron1mg5%
Zinc1mg5%
Phosphorus57mg8%
Vitamin A242IU5%
Vitamin C12mg19%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg8%
Niacin (B3)2mg9%
Vitamin B60mg13%
Folic Acid (B9)82µg21%
Vitamin E3mg14%
Vitamin K27µg33%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Avocado Salsa with Pan-Roasted Cumin
Viviane Bauquet Farre

This salsa is a fusion between Mexican and Indian flavors — a merging that’s exotic but works marvelously. Pan-roasting the spices before making the salsa makes this simple dish truly spectacular.

4
Ratings4

INGREDIENTS

For the pan-roasted spices :

  • 1 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds

For the salsa :

  • 1/2 teaspoon sea salt
  • 1 tablespoon lime juice
  • 1 teaspoon Tabasco, or to taste
  • 1 tablespoon avocado oil or olive oil
  • 2 tablespoons finely chopped cilantro
  • 2 ripe avocados

DIRECTIONS

For the pan-roasted spices :

Heat a small heavy-bottomed frying pan over medium heat. Add the cumin and coriander seeds and cook until they turn deep golden and are fragrant, about 2 minutes, shaking the pan constantly and taking care not to burn the spices. Transfer to a mortar and grind until finely ground.

For the salsa :

Place the ground spices, salt, lime juice, Tabasco, oil, and cilantro in a large bowl and stir until well blended. Cut the avocados in half. Remove the pit and cut the flesh with a paring knife in a small grid pattern, being careful not to cut through the skin so you do not cut yourself.

Scoop out the flesh with a spoon and add it to the rest of the ingredients. Crush the salsa with a pestle making sure to keep some chunks and stir well. Place the salsa in a bowl and set aside.

Recipe Details

Servings: 4
Cuisine: Mexican
Special Designations: Vegan, Vegetarian

Notes and Substitutions:

Note: The salsa can be made up to 30 minutes ahead.



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