Cranberry-Avocado Salsa Recipe | Cooking | How To | Martha Stewart Recipes

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Cranberry-Avocado Salsa

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    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.
    Everyday Food, December 2003
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    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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