Cranberry Avocado Salsa |

Cranberry Avocado Salsa

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Author Karen Gibson


  • 1 tablespoon fresh orange juice
  • zest from one orange
  • juice from 1/2 of a lime
  • 2 tablespoons honey or agave
  • 1 minced jalapeno seeds and ribs removed
  • 2 tablespoons red onion finely chopped
  • 2 ripe avocados peeled and sliced into 1/4"-inch dice
  • 3/4 cup cranberries
  • 2 tablespoons fresh cilantro chopped
  • Coarse salt and ground pepper


  • Optional: blanch the cranberries for 30 seconds in boiling water, then plunge them into ice cold water. This softens the cranberries slightly and takes off their raw edge.
  • Chop the cranberries roughly (do not put through a food processor - they'll get mushy), and pat them dry to remove their pink liquids.
  • In a medium mixing bowl, whisk together the lime and orange juices, orange zest, honey, jalapenos and red onion.
  • Gently fold in the avocados, cranberries, and cilantro. Season with coarse salt and ground pepper. Serve with pita or tortilla chips.