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Avocado Salsa with Pan-Roasted Cumin Recipe
Feb 20, 2013 @ 11:49 AM
Posted by
Daily Value: 10%
Servings: 4
High-Fiber, Low-Carb
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
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Nutrition
Cal/Serving: 196Daily Value: 10%
Servings: 4
High-Fiber, Low-Carb
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 18g | 28% |
| Saturated | 3g | 13% |
| Carbs | 9g | 3% |
| Fiber | 7g | 28% |
| Sugars | 1g | 0% |
| Protein | 2g | 4% |
| Sodium | 307mg | 13% |
| Calcium | 20mg | 2% |
| Magnesium | 33mg | 8% |
| Potassium | 511mg | 15% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 5% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 12mg | 19% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 13% |
| Folic Acid (B9) | 82µg | 21% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 24µg | 30% |
| Fatty acids, total monounsaturated | 12g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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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.
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: 4Cuisine: Mexican
Special Designations: Vegan, Vegetarian
Notes and Substitutions:
Note: The salsa can be made up to 30 minutes ahead.
