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Under 30 Minutes

Cranberry-Avocado Salsa

To make Pita Crisps: Preheat oven to 350 degrees. Split 2 pitas in half horizontally. Brush both sides with 3 tablespoons olive oil; season with coarse salt and ground pepper. Cut into triangles; spread on a baking sheet. Bake, turning once, until crisp, 10 minutes.

  • Prep:
  • Total Time:
  • Servings: 4
Cranberry-Avocado Salsa

Source: Everyday Food, December 2003


  • 1 tablespoon fresh lime juice
  • 2 tablespoons honey
  • 1 minced jalapeno
  • 1/4 cup red onion, chopped
  • 2 ripe avocados, cut into 1/4-inch pieces
  • 3/4 cup halved cranberries
  • 2 tablespoons fresh cilantro, chopped
  • Coarse salt and ground pepper
  • Pita crisps (see recipe above) or tortilla chips


  1. In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapeno (seeds removed for less heat, if desired), and 1/4 cup chopped red onion.

  2. Add 2 ripe avocados, cut into 1/4-inch pieces, 3/4 cup halved cranberries, drained well on paper towels, and 2 tablespoons chopped fresh cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with Pita Crisps or tortilla chips, as desired.

Reviews (3)

  • JKWilli 21 Nov, 2011

    ABSOLUTELY INCREDIBLE. Definitely a crowd favorite. I recommend blanching the cranberries before adding them to the salsa, fresh cranberries are a little crispy it's nice to soften them up.

  • Amanda143 24 Dec, 2010

    I make this every year for my Christmas Party - I use green avocado tortilla chips to be festive - I have to triple the recipe because it's SO popular. Everyone raves!

  • sophistimom 17 Dec, 2010

    This is the best salsa I have ever had.

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