Scarborough Fare

Pomegranate-Avocado Salsa with Spiced Chips

 

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.

 

Julie Grimes Bottcher, Cooking Light 
DECEMBER 2005