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.
Cranberry Avocado Salsa
Nutritional Highlights (per serving)
|2||ripe Fresh California Avocados, peeled and seeded|
|1/2||cup||fresh cranberries, halved|
|2||tsp.||minced jalapeño, optional|
|1||Tbsp.||fresh lime juice|
|2||Tbsp.||snipped fresh chives|
|1/2||tsp.||freshly cracked black pepper|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%