Tuesday, December 20, 2011
1 comment »

Cranberry and Avocado Salsa

Avocado is one of my favorites foods. I think I’d eat it on just about anything. Can you believe that as of a couple years ago I had never had avocado. Never had quacamole or anything. Believe me, I’m making up for lost time now!

This salsa comes together in just a few minutes, tastes amazing, and has pretty festive holiday colors. What more could you ask for? I definitely recommend making it at some point soon! It was a HUGE hit at our holiday party.

The hardest thing about this recipe was just cutting the cranberries in half. Seriously! Those little round berries just don’t want to sit still. I didn’t want to slice each one individually, and I don’t have one of those chopper thingies, so I got a little creative. I used the ring from my springform pan to contain the berries. Then I used my bench scraper to chop them. It worked pretty well for me!

One Year Ago: Hot Cocoa Mix
Three Years Ago: Candy Cane Kiss Cookies
Four Years Ago: Peanut Butter Chocolate Biscotti

Print Save

Cranberry and Avocado Salsa

Cranberry and avocado salsa is delicious and festive!

Yield: Serves 4

Ingredients:

1 Tbsp fresh lime juice
2 Tbsp honey
1 minced jalapeno
1/4 cup red onion, chopped
2 ripe avocados, cut into 1/4-inch pieces
3/4 cup halved cranberries, drained well on paper towels
2 Tbsp fresh cilantro, chopped
Coarse salt and ground pepper
Tortilla chips, for serving

Directions:

In a large bowl, whisk together lime juice, honey, minced jalapeno (seeds removed for less heat, if desired), and red onion.

Add avocados, cranberries, and cilantro. Season with salt and pepper; toss gently to combine.

Serve with tortilla chips.

Recipe from Martha Stewart

Appetizers / Snacks, Football Food
1 comment »
    Pin It

Related Posts

11 Responses to “Apple Cranberry Cake-Pie”

  1. #
    1
    nutmegnanny — November 16, 2009 at 4:02 pm

    This looks so homey and delicious!

  2. #
    2
    lilybeth12 — November 16, 2009 at 9:39 pm

    RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?

  3. #
    3
    Jen — November 17, 2009 at 12:04 am

    Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.

  4. #
    4
    Jane — November 22, 2009 at 12:29 am

    Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.

  5. #
    5
    Lisa — November 22, 2009 at 3:09 am

    I also wonder if you can use fresh cranberries since they are in season!

  6. #
    6
    Jen — November 22, 2009 at 4:57 pm

    You could definitely make this with fresh cranberries if you wanted.

  7. #
    7
    Lisa — November 22, 2009 at 6:15 pm

    How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂

  8. #
    8
    Jen — November 22, 2009 at 7:43 pm

    I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.

  9. #
    9
    Lucy — November 22, 2009 at 11:03 pm

    I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂

  10. #
    10
    Lisa — November 23, 2009 at 2:19 am

    Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

    Thanks so much!

  11. #
    11
    Jen — November 23, 2009 at 2:26 am

    Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.

Leave a Comment