Strawberry-Avocado Salsa with Cinnamon Tortilla Chips
Description
This salsa would be great as a dessert or as an appetizer. Serve it on Cinco de Mayo and enjoy!
Ingredients
2 t. canola oil
6 six inch whole wheat flour tortillas
2 t. sugar
1/2 t. ground cinnamon
1 1/2 c. finely chopped peeled ripe avocado (about 2 avocados)
1 c. finely chopped strawberries
2 T. minced fresh cilantro
1 t. minced seeded jalapeno pepper
2 t. fresh lime juice
3/8 t. salt
Directions
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Preheat oven to 350 degrees.
chips:
Brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle it evenly over oil-coated sides of tortillas.
Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake 10 minutes or until crisp.
Combine avocado and remaining ingredients; stir gently to combine. Cool salsa and chips before serving.
Store chips and salsa in separate airtight containers in refrigerator until ready for use and for any leftovers.
Serve with chips.
12 servings.