This was a lovely, fresh-tasting appetizer for my bridge group. Next time, I think I would use one of the larger, firmer avocadoes instead of the Hass variety. Also, save some of the diced strawberries to sprinkle over the top for appearance. NEW INFORMATION: Made it again. Solved mushy appearance . . . Layer the strawberries on top of the avocado mixture! Also can start with a bottom layer of cream cheese mixed with the lime zest and leftover lime juice. It just keeps getting better each time I make it. Beautiful recipe.
Strawberry-Avocado Salsa with Cinnamon Tortilla Chips
Photo: John Autry; Styling: Cindy Barr
Make the chips in advance, cool completely, and store in an airtight container until ready to serve.
Yield: 12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture)
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Amount per serving
- Calories: 138
- Fat: 6.7g
- Saturated fat: 1g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.9g
- Protein: 2.8g
- Carbohydrate: 17.3g
- Fiber: 3.6g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 246mg
- Calcium: 7mg
- 2 teaspoons canola oil
- 6 (6-inch) whole-wheat flour tortillas
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups finely chopped peeled ripe avocado (about 2)
- 1 cup finely chopped strawberries
- 2 tablespoons minced fresh cilantro
- 1 teaspoon minced seeded jalapeño pepper
- 2 teaspoons fresh lime juice
- 3/8 teaspoon salt
- 1. Preheat oven to 350°.
- 2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.
- 3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.
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