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Pomegranate-Avocado Salsa with Spiced Chips

Photo: Jan Smith
Yield

12 servings (serving size: 8 chips and about 1/4 cup salsa)

This jewel-toned dip makes the most of seasonal fruit. If you can't find clementines, substitute tangerines. Bake the chips up to a day ahead, and store at room temperature in a zip-top plastic bag. You can also prepare the salsa, minus the avocado mixture, a day ahead. Stir in the mixture shortly before serving to keep the avocado green.

Ingredients

  • 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
  • 12 (6-inch) corn tortillas, each cut into 8 wedges
  • Cooking spray
  • Salsa:
  • 1 1/3 cups diced peeled 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 pepper, seeded and minced

Nutrition Information

  • calories 122
  • caloriesfromfat 24 %
  • fat 3.3 g
  • satfat 0.5 g
  • monofat 1.8 g
  • polyfat 0.7 g
  • protein 2.3 g
  • carbohydrate 22.7 g
  • fiber 3.3 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 243 mg
  • calcium 63 mg

How to Make It

  1. Preheat oven to 500°.

  2. To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray. Bake at 500° for 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.

  3. To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine. Serve salsa with chips.