Ingredients
For salsa:
1 T fresh lime juice
2 T honey
1 minced jalapeno
1/4 c chopped red onion
2 ripe avocados, cut in 1/4" pieces
3/4 c halved raw cranberries
2 T fresh cilantro, chopped
Coarse salt and ground pepper
For Pita Crisps:
1 package pita bread (I used a mixture of plain and whole wheat pita bread)
3 T olive oil
coarse salt and ground pepper
Preparation
- In large bowl, whisk together lime juice, honey, jalapeno and red onion.
2.Add avocado, cranberries (drained well on paper towels first), and cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with pita crisps.
- For pita crisps, preheat oven to 350. Split pitas in half horizontally. Brush both sides with olive oil; season with coarse salt and ground pepper. Cut into triangles; spread on a baking sheet. Bake, turning once, until crisp. The original recipe said 10 minutes, but it took 15-18 for mine to get crisp. These are delicious and well worth the effort. They’d be good with other dips and appetizers as well.
