4
2 ratings

Avocado Salsa with Pan-Roasted Cumin

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.

Notes

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

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.

Nutritional Facts
Servings4
Calories Per Serving196
Total Fat18g28%
Sugar0.8gN/A
Saturated3g13%
Protein2g4%
Carbs9g3%
Vitamin A13µg1%
Vitamin B60.3mg13.3%
Vitamin C12mg20%
Vitamin E2mg11%
Vitamin K26µg32%
Calcium20mg2%
Fiber7g28%
Folate (food)83µgN/A
Folate equivalent (total)83µg21%
Iron1mg5.5%
Magnesium33mg8%
Monounsaturated12gN/A
Niacin (B3)2mg9%
Phosphorus57mg8%
Polyunsaturated2gN/A
Potassium514mg15%
Riboflavin (B2)0.1mg8.1%
Sodium251mg10%
Zinc0.7mg4.6%