I was pleasantly surprised with Martha Stewart's recipe for cranberry avocado salsa. I know I shouldn't be surprised that a Martha creation is fabulous but I was skeptical when I saw honey as one of the ingredients. I made a couple of changes -- I added tomatoes to make it chunkier, more red onions, and omitted to jalapeno to make it more kid-friendly. Because my avocados were super ripe, it was hard for them to hold their shape when I tossed the salsa together. The result: my cranberry avocado salsa turned out more like cranberry guacamole. It still was delicious but if you want yours to stay a salsa, I suggest adding the avocado chunks at the end or cutting bigger, more robust pieces (about 1/3-inch chunks). These changes made a difference when I made the salsa a second time.
|This was my first attempt. The avocado was a bit smushed.|
Cranberry Avocado Salsa
Adapted from Martha Stewarts's cranberry avocado salsa recipe
1/3 cup red onion
2 Tbsp honey
1½ Tbsp fresh lime juice
generous 3/4 cup cranberries, cut in halves
1/2 cup to 3/4 cup sugar plum tomatoes, cut into halves or quarters
2 packed Tbsp of fresh chopped cilantro
2 ripe avocados, cut into 1/3-inch chunks
Sea salt to taste (I used about 1/2 tsp)
- Whisk together onions, honey, and lime juice in a mixing bowl.
- Add in cranberries, tomatoes, and cilantro. Toss until well-coated.
- Add in avocado chunks. Gently toss to combine.
- Season with sea salt if desired.
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