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Gallery Cranberry-Avocado Salsa Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 1 tablespoon fresh lime juice 2 tablespoons honey 1 minced jalapeno 1/4 cup red onion, chopped 2 ripe avocados, cut into 1/4-inch pieces 3/4 cup halved cranberries 2 tablespoons fresh cilantro, chopped Coarse salt and ground pepper Pita crisps or tortilla chips

Cook’s Notes To make pita crisps: Preheat oven to 350 degrees. Split 2 pitas in half horizontally. Brush both sides with 3 tablespoons olive oil; season with coarse salt and ground pepper. Cut into triangles; spread on a baking sheet. Bake, turning once, until crisp, 10 minutes.

Gallery Cranberry-Avocado Salsa

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Cranberry-Avocado Salsa

Cranberry-Avocado Salsa

Cranberry-Avocado Salsa

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon fresh lime juice 2 tablespoons honey 1 minced jalapeno 1/4 cup red onion, chopped 2 ripe avocados, cut into 1/4-inch pieces 3/4 cup halved cranberries 2 tablespoons fresh cilantro, chopped Coarse salt and ground pepper Pita crisps or tortilla chips

Directions

In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapeno (seeds removed for less heat, if desired), and 1/4 cup chopped red onion.

Add 2 ripe avocados, cut into 1/4-inch pieces, 3/4 cup halved cranberries, drained well on paper towels, and 2 tablespoons chopped fresh cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with Pita Crisps or tortilla chips, as desired.

Cook’s Notes To make pita crisps: Preheat oven to 350 degrees. Split 2 pitas in half horizontally. Brush both sides with 3 tablespoons olive oil; season with coarse salt and ground pepper. Cut into triangles; spread on a baking sheet. Bake, turning once, until crisp, 10 minutes.

Cook’s Notes

To make pita crisps: Preheat oven to 350 degrees. Split 2 pitas in half horizontally. Brush both sides with 3 tablespoons olive oil; season with coarse salt and ground pepper. Cut into triangles; spread on a baking sheet. Bake, turning once, until crisp, 10 minutes.

Reviews (5)

 Add Rating & Review     90 Ratings   5 star values:        26    4 star values:        18    3 star values:        32    2 star values:        12    1 star values:        2

Reviews (5)

Add Rating & Review     90 Ratings   5 star values:        26    4 star values:        18    3 star values:        32    2 star values:        12    1 star values:        2

Add Rating & Review

90 Ratings 5 star values: 26 4 star values: 18 3 star values: 32 2 star values: 12 1 star values: 2

90 Ratings 5 star values: 26 4 star values: 18 3 star values: 32 2 star values: 12 1 star values: 2

90 Ratings 5 star values: 26 4 star values: 18 3 star values: 32 2 star values: 12 1 star values: 2

  • 5 star values: 26 4 star values: 18 3 star values: 32 2 star values: 12 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       05/11/2019   Martha, Martha...a friend of a friend just offered a taste of this guac for a party he’s attending, and I was blown away! It’s not cranberry season in our parts, so he used frozen ones—it was still delish! Surely he could win the guac cook off at the party! Ta-ta!  

Martha Stewart Member     Rating: 5 stars       12/22/2018   This is so festive and delicious! I didn't blanch the cranberries and love the crunch they add. This was easy and will be a staple in my house!  

Martha Stewart Member     Rating: Unrated       11/21/2011   ABSOLUTELY INCREDIBLE. Definitely a crowd favorite. I recommend blanching the cranberries before adding them to the salsa, fresh cranberries are a little crispy it's nice to soften them up.  

Martha Stewart Member     Rating: Unrated       12/24/2010   I make this every year for my Christmas Party - I use green avocado tortilla chips to be festive - I have to triple the recipe because it's SO popular. Everyone raves!  

Martha Stewart Member     Rating: Unrated       12/17/2010   This is the best salsa I have ever had.

    Martha Stewart Member

    Rating: 5 stars 05/11/2019

Martha, Martha…a friend of a friend just offered a taste of this guac for a party he’s attending, and I was blown away! It’s not cranberry season in our parts, so he used frozen ones—it was still delish! Surely he could win the guac cook off at the party! Ta-ta!

Rating: 5 stars

Rating: 5 stars 12/22/2018

This is so festive and delicious! I didn’t blanch the cranberries and love the crunch they add. This was easy and will be a staple in my house!

Rating: Unrated 11/21/2011

ABSOLUTELY INCREDIBLE. Definitely a crowd favorite. I recommend blanching the cranberries before adding them to the salsa, fresh cranberries are a little crispy it’s nice to soften them up.

Rating: Unrated

Rating: Unrated 12/24/2010

I make this every year for my Christmas Party - I use green avocado tortilla chips to be festive - I have to triple the recipe because it’s SO popular. Everyone raves!

Rating: Unrated 12/17/2010

This is the best salsa I have ever had.

All Reviews for Cranberry-Avocado Salsa

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cranberry-Avocado Salsa

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest