Pomegranate-Avocado Salsa with Spiced Chips

pomegranate-avocado salsa 2AI 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!Pomegranate-Avocado Salsa Ingredients 2A

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Pomegranate Avocado Salsa

I've been making this salsa at Christmas time every year since I found it in Cooking Light in 2005.

Servings 12 servings
Author Kyle

Ingredients

Salsa

  • 1 1/3 cups diced avocado, (about 2 avocados)
  • 3 Tablespoons fresh lime juice
  • 2 cups clementine sections, (about 6 clementines)
  • 1 cup pomegranate seeds (about 1 medium pomegranate)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup minced fresh cilantro
  • 2 Tablespoons honey
  • 1/2 teaspoon salt
  • 1 jalapeño, seeded and minced

Spiced Chips

  • 1 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 10 (6 inch) corn or flour tortillas
  • cooking spray

Instructions

Pomegranate Avocado Salsa

  1. Combine diced avocado with the lime juice in a medium bowl. Toss gently to coat.

  2. Cut each clementine section into 3 or 4 pieces.

  3. Add clementines and remaining ingredients to the avocados. Toss gently to coat.

  4. Serve with spiced chips or store bought tortilla chips.

Spiced Chips

  1. Preheat oven to 500°F.

  2. Combine paprika, cumin, salt, sugar, garlic powder, and onion powder in a small bowl.

  3. With a large sharp knife, cut each tortilla into 8 wedges.   

    Pomegranate-Avocado Salsa
  4. Using 2 baking sheets, lay each tortilla triangle on the pan without overlaying them.

  5. Coat the tortilla wedges on the side facing up with cooking spray.

  6. Sprinkle spice mixture evenly over wedges.   

    Pomegranate-Avocado Salsa
  7. Bake an additional 2 minutes or until lightly browned.

  8. Remove from oven and cool completely.

Recipe Notes

Gr8 Tip:

  • It is easy to find packaged pomegranate seeds if you don’t want to seed the pomegranate.
  • For convenience, I have served this salsa many times with good quality store bought chips.
  • If you can’t find clementines, tangerines can be used.
  • When pomegranates are not in season, try substituting with mangos.

Gr8 Do-Ahead Tips:

  • The chips can be made one day ahead.  Store in a zip top plastic bag or airtight container.
  • You can make the salsa, minus the avocado mixture, a day ahead. Add the avocado right before serving

Recipe adapted from Cooking Light, December 2005

6 COMMENTS

  1. Claudia Kerns | 15th Dec 15

    Just shared with a friend and she is making it, for sure, for family Christmas dinner. Yeah!!

    • Kyle | 16th Dec 15

      Yeah! Let us know how she liked it.

  2. Janet DeBiaso | 20th Dec 16

    Yum!!! Definitely adding this to my list of appetizers for Christmas Eve with all the family!!
    Merry Christmas Great Eight!!! XO

    • Kyle | 20th Dec 16

      Hi Janet,
      Let us know if you and your family enjoyed it! Merry Christmas and Happy 2017 to you and yours!

  3. Claudia Kerns | 20th Dec 16

    Very pretty salsa and sounds delicious!!

    • Kyle | 20th Dec 16

      Pretty and Yummy and the colors of the season! Merry Christmas Lon!

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