Avocado Cranberry Salsa – Dana Shortt Gourmet

Avocado Cranberry Salsa

Oil + Vinegar – Pairing – Luscious Limeberry:

PERSIAN LIME infused olive oil
CRANBERRY PEAR white balsamic vinegar

 

Avocado Cranberry Salsa

Ingredients

  • 1/3 cup DANA’s Cranberry Pear white balsamic vinegar
  • 1/2 cup dried cranberries
  • 1/3 cup red onion, very thinly sliced
  • 2 ripe avocados, peeled, pitted and diced
  • 1/2 yellow bell pepper, diced
  • 1/2 jalapeno pepper, chopped (do not remove the seeds if you want a little heat)
  • 2 tablespoons fresh cilantro, chopped (or substitute green onions or chives if you don’t like cilantro)
  • 1 tablespoon DANA’s Persian Lime infused olive oil
  • the zest of 1/4 orange (optional)
  • the zest of 1/2 lime
  • the juice of 1 lime

Method

  1. Combine the balsamic vinegar, the dried cranberries and the sliced red onions in a small saucepan. Bring to a simmer over medium heat (this should take about 1-2 minutes). Remove from heat and let stand for about 12-15 minutes, so that the cranberries can swell and the onions can soften.
  2. While the cranberry-onion mixture is marinating, combine the other ingredients in a medium sized mixing bowl. Add in the reserved cranberry mixture and stir gently to combine.

Notes

Enjoy the salsa on top of cooked chicken, pork or white fish such as mahi-mahi. Combine with mixed greens to make a salad. It also makes a delicious dip for tortilla chips or pita wedges.