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:
5min
Cook Time:
5min
Nutritional Highlights (per serving)
Ingredients
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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
NUTRITION INFORMATION
PER SERVING
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%
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