Mango Avocado Salsa with Flame Grilled Corn
An Indian-inspired salsa with flavors that are easily at home with a Mexican meal
Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 6
Ingredients
- 1 small mango (diced (I used a Champagne mango))
- 1 avocado (diced)
- 1 tsp cumin
- 1 corn on the cob
- 1 serrano chili (seeded and diced)
- 1 shallot or 1/4 red onion (finely diced)
- 1 lemon
- 1/4 tsp ginger (grated)
- handful of chopped cilantro
- 1/2 tsp salt (or to taste)
Instructions
- Flame grill the corn on the cob by setting it on the gas stove and rotating every few seconds until the corn is evenly charred on all sides. (Check out this post for more detailed instructions)
- Heat a small pan (anything but nonstick) and dry roast the cumin seeds until fragrant. Roughly grind them in a mortar and pestle.
- In a medium bowl, mix the ginger with the lemon juice. Add in the rest of the ingredients and stir.
Nutrition
- Calories: 97
- Carbohydrates: 13
- Protein: 2
- Fat: 5
- Saturated Fat: 1
- Polyunsaturated Fat: 1
- Monounsaturated Fat: 3
- Trans Fat: 1
- Sodium: 200
- Potassium: 309
- Fiber: 4
- Sugar: 7
- Vitamin A: 468
- Vitamin C: 27
- Calcium: 18
- Iron: 1