Pomegranate-Avocado Salsa with Spiced Chips

Photo: Jan Smith

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.

Yield: 12 servings (serving size: 8 chips and about 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 24%
  • Fat: 3.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.3g
  • Carbohydrate: 22.7g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 243mg
  • Calcium: 63mg

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

Preparation

  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.
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