November 22, 2011

Cranberry Avocado Salsa

Still searching for more easy, festive appetizers for your Thanksgiving meal?  Do you have extra cranberries that haven't been earmarked for your cranberry sauce or apple cranberry crisp?

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.
Definitely have more of everything on hand so you can find your perfect balance!

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)
  1. Whisk together onions, honey, and lime juice in a mixing bowl.
  2. Add in cranberries, tomatoes, and cilantro.  Toss until well-coated.
  3. Add in avocado chunks.  Gently toss to combine.
  4. Season with sea salt if desired.
Wishing you a restful, reflective, and reactionless holiday with your loved ones!

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