Avocado Salsa with Pan-Roasted Cumin

Avocado Salsa with Pan-Roasted Cumin
Staff Writer
Avocado Salsa with Pan-Roasted Cumin

Viviane Bauquet Farre

Avocado Salsa with Pan-Roasted Cumin

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.


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.


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


Calories per serving:

196 calories

Dietary restrictions:

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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 18g 28%
  • Carbs 9g 3%
  • Saturated 2g 12%
  • Fiber 7g 28%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 12g
  • Polyunsaturated 3g
  • Protein 2g 4%
  • Sodium 307mg 13%
  • Calcium 20mg 2%
  • Magnesium 33mg 8%
  • Potassium 514mg 15%
  • Iron 1mg 5%
  • Zinc 1mg 5%
  • Phosphorus 57mg 8%
  • Vitamin A 13µg 1%
  • Vitamin C 12mg 20%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 83µg 21%
  • Vitamin E 3mg 14%
  • Vitamin K 28µg 35%
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