Cranberry Avocado Salsa

HomeRecipesMeals & DishesGuacamole & DipsCranberry Avocado Salsa

Total Time: 5 min

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Cook Time: 5 min

Nutrition Facts

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Nutrition information
per serving

Calories 150

Total Fat 11g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 8g

Cholesterol 0mg

Sodium 130mg

Total Carbs 14g

Dietary Fiber 3g

Total Sugars 5g

Protein 3g

Potassium 380mg

Vitamin A 95 (IU); Vitamin C 12 mg; Calcium 3 mg; Iron 0.9 mg; Vitamin D 0 (IU); Folate 10 mcg; Omega 3 Fatty Acid 1.26 g

% Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 0%; Iron 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Sweet, tart, spicy and savory, this sassy salsa is perfect for holiday entertaining, and can be enjoyed year-round using fresh or frozen cranberries. Good source of Vitamin C.

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Serves: 4

Ingredients
Instructions

2 ripe Fresh California Avocados, peeled and seeded 1/2 cup fresh cranberries, halved 2 tsp. minced jalapeño, optional 1 Tbsp. fresh lime juice 1 Tbsp. agave nectar 2 Tbsp. snipped fresh chives 1/4 tsp. coarse salt 1/2 tsp. freshly cracked black pepper

Dice avocado and place in a medium bowl.
Add the halved cranberries, minced jalapeño, lime juice, agave nectar, chives, salt and pepper. Stir to combine. Taste and adjust salt and pepper if needed.
Place avocado cranberry topping over the roasted turkey cutlets and serve immediately.

Tip: If using frozen cranberries, you do not need to defrost before using. Cranberries can be easily chopped by using the “pulse” setting on a food processor.

Serving Suggestion: A natural for topping turkey and other poultry dishes, and it is also delicious on chips or multigrain crackers.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.