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How To make Avocados with Strawberry Salsa and Crispy Tortilla Strips
for strawberry salsa: 1 fresh serrano or jalapeno chili
1 cup finely chopped strawberries
1 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
three 5-inch corn tortillas vegetable oil for frying 1 firm-ripe avocado
two 8 ounce grilled chicken breasts
Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into 1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in two batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to
paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve the avocado, removing the pit, and peel. Slice each half lengthwise into 6 wedges. Slice chicken into 6 wedges and fan ,with the avocado, onto 2 plates.
Spoon about 1/2 cup strawberry salsa over each fan and mound crispy tortilla strips alongside.
How To make Avocados with Strawberry Salsa and Crispy Tortilla Strips's Videos
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Ingredients
3 avocados
1 lime
1 tsp salt
1/2 onion
1/2 bunch cilantro
2 tomatoes
1 garlic clove
1 pinch chili pepper
Mash the avocado, mix with salt and lime juice, add chopped onion, minced garlic, diced tomatoes, chopped cilantro and a pinch of chili pepper. Mix everything well and enjoy!
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Master Three Avocado Salsas | Cooking Light
Take avocado beyond guacamole when you turn them into those delightful combinations. With a mild and creamy texture, avocado is wonderful when paired with fresh mango, strawberries and citrus. Learn how to make all three with ease.
Avocado-Mango Salsa with Roasted Corn Chips:
Strawberry-Avocado Salsa with Cinnamon Tortilla Chips:
Orange and Avocado Salsa:
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HEALTHY SNACK RECIPE: STRAWBERRY MANGO SALSA & GUILT-FREE TORTILLA CHIPS
Healthy chips and salsa?! Yes, please! The perfect clean-eating summertime snack to help demolish an afternoon craving. The fruit in this salsa recipe gives it a sweet flavor that tastes absolutely delicious with these easy to make, guilt-free tortilla chips.
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RECIPE INGREDIENTS
For the salsa:
- 1 cup diced tomato
- 1 medium chopped yellow bell pepper
- 1 cup chopped red onion
- 1 cup chopped green onion
- 1 medium chopped fresh mango
- 1 cup chopped fresh strawberries
- 1 medium diced ripe avocado
- 2 tablespoons chopped cilantro
- A dash of fresh lime juice
For the chips:
- 2 MISSION Carb Balance 100% Whole Wheat Tortillas
- Nonstick cooking spray
- A sprinkle of sea salt
- A dash of fresh lime juice
What are your favorite summertime snacks?
How to Make Tomato, Corn, and Avocado Salsa | Salsa Recipes | Allrecipes.com
This salsa is quick and easy to make. It's colorful and most important, it's delicious! Corn, avocado, pepper, olives, and other fresh and tasty ingredients mixed up in a light olive oil and lime juice are a wonderful side dish for your next dinner party! It’s refreshing and filling. For extra pizazz serve with tortilla chips! Get the recipe for Tomato, Corn and Avocado Salsa:
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Strawberry-Avocado Salsa | Cooking Light
Spicy jalapeños and sweet strawberries combine with mild avocado for a flavor combination that can’t be beat during the warmer months. You’ll love the contrast of spicy and sweet as a dip for chips or a delicious topping for grilled dishes.
Ingredients
2 teaspoons canola oil
6 (6-inch) whole-wheat flour tortillas
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 1/2 cups finely chopped peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 tablespoons minced fresh cilantro
1 teaspoon minced seeded jalapeño pepper
2 teaspoons fresh lime juice
3/8 teaspoon salt
Preparation
1. Preheat oven to 350°.
2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.
3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.
Yield: 12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture)
CAL 138; FAT 6.7g; PROTEIN 2.8g; CARB 17.3g; SODIUM 246mg
Subscribe to Cooking Light -
Check out some of our great cooking series!
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Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at
Website:
Twitter:
Facebook:
Instagram:
Pinterest:
Cooking Light Diet:
Cooking Light Magazine is published by Time, Inc.
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