I make this Pomegranate-Avocado Salsa every Christmas. My first attraction to the recipe was the colors and how much it reminded me of the colors of Christmas and how festive it would look on our appetizer table. Every time I make it, it turns out to be a crowd pleaser! Don’t leave anything out ~ all the bright and fresh flavors come together so perfectly. Enjoy!
I've been making this salsa at Christmas time every year since I found it in Cooking Light in 2005.
Combine diced avocado with the lime juice in a medium bowl. Toss gently to coat.
Cut each clementine section into 3 or 4 pieces.
Add clementines and remaining ingredients to the avocados. Toss gently to coat.
Serve with spiced chips or store bought tortilla chips.
Preheat oven to 500°F.
Combine paprika, cumin, salt, sugar, garlic powder, and onion powder in a small bowl.
With a large sharp knife, cut each tortilla into 8 wedges.
Using 2 baking sheets, lay each tortilla triangle on the pan without overlaying them.
Coat the tortilla wedges on the side facing up with cooking spray.
Sprinkle spice mixture evenly over wedges.
Bake an additional 2 minutes or until lightly browned.
Remove from oven and cool completely.
Recipe adapted from Cooking Light, December 2005