Soft, creamy avocado and tart, slightly sweet cranberries, come together in this very unique salsa, that is both delicious to eat and pretty to look at!
I’m of the mindset that you can add avocado to just about anything and it will instantly becomes 100 times better. I can’t get enough of that green stuff 🙂 ! When I came across this recipe from Martha Stewart, I couldn’t wait to try it and make it my own. This salsa goes great with your favorite corn or pita chip. I also think it would be great on toast or even on a leftover turkey sandwich!
I loved the idea of bringing avocado in on the Thanksgiving celebration- and hope you will too! I mean I think the pilgrims would have approved, don’t you? Test out my recipe for Avocado and Cranberry Salsa below and let me know what you think!
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 jalapeno
- 2 ripe avocados
- 2/3 cup ripe cranberries
- 1 tablespoon fresh cilantro
- Salt to taste
- Your chip of choice
Mince jalapeno into very small pieces. Remove seeds.
Combine lime juice, honey and jalapeno into a small bowl. Whisk to combine well.
Cut avocado into bite size pieces. Add to medium size mixing bowl.
Wash, drain and dry the cranberries. Cut in half. Add to bowl with avocado.
Add cilantro to bowl with avocado and cranberry. Softly mix.
Pour honey- lime juice mixture over top of avocado and cranberry mixture. Mix gently until well coated.
Add salt if desired.
Serve with your favorite chips for a different take on salsa!