Switch out your typical salsa for this berry delicious alternative! By filling your salsa with cranberries, you are adding a refreshing twist to your snack and filling it with fiber and vitamin C. Add a side of avocado to include a creamy element that is high in monounsaturated fats (the “good” type of fat).
INGREDIENTS
1 lb (4 pints) raspberries, chopped coarse
8 oz fresh cranberries, chopped coarse
¼ lb. bacon of smoked bacon - uncooked
1 medium red onion, finely diced
1 bunch fresh cilantro, washed and chopped fine
3 each fresh jalapeno, washed and seeded, chopped fine
1 lime, juiced and zested
6 medium-sized ripe avocados
salt and pepper to taste
48 oz. blue corn tortilla chips
DIRECTIONS
Cook bacon till crispy, remove from pan.
Add diced onion and chopped jalapeno to bacon fat in the pan and sauté until the edges are translucent, but not cooked through – retain a little crunch. Remove from pan and reserve on absorbent toweling to cool.
When the bacon is cool, chop into small pieces.
In a large bowl, fold together: chopped cranberries, bacon, onion, jalapeno, cilantro and lime juice. Fold in raspberries last and add salt and pepper to taste.
Line the bottom of a serving dish with thinly sliced and fanned avocado that has been lightly salted and place salsa and chips adjacent.
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Avocado
Cranberry
