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
Total Time: 5 min
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%
Ingredients2 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados