Strawberry Avocado Salsa with Cinnamon Sugar Tortilla Chips

Oi. I’m having extreme difficulty typing this. I’m suffering from the fondue sweats. For those of you who are not familiar with the fondue sweats, it is what happens to you when you consume copious amounts of cheese, chicken and steak, and chocolate fondue. It is both wonderful and the worst thing ever all at the same time. I think I ate enough to hold me over for the entire week. Ok, that is a big exaggeration, but still, you get the point…

Yesterday was the Hubs’ 30th birthday! When it comes to birthdays, he never wants anybody to make a fuss. He would probably have been happy if I made Kraft mac and cheese. Bless his heart. But I, on the other hand, do care about birthdays, and a nice dinner was in order. We always do fondue for special occasions. I contemplated making some crazy cupcake, but dipping bananas and pound cake into chocolate was PLEN-TY!

Our fridge has been stocked with crazy amounts of strawberries over the last couple of weeks. I just can’t get enough! I wanted a snack and wanted to use some strawberries, but also wanted to do something a little different. This salsa is SO good! The combo of the strawberries and the avocado work so well together. The strawberries give it a touch of sweetness and the avocado adds a wonderful creamy texture. I ate mine with some whole wheat tortillas that I toasted in the oven with a lil’ cinnamon and sugar sprinkled on top! Perfect!

Print

Yield: serves 3-4

Strawberry Avocado Salsa with Cinnamon Sugar Tortilla Chips

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

This sweet salsa served with homemade cinnamon sugar chips!

Ingredients

• 2 tsp. canola oil
• 6 (6-inch) whole wheat tortilla chips
• 2 tsp. sugar
• 1/2 tsp. cinnamon
• 1 1/2 cups finely chopped and peeled avocado (about 2)
• 1 cup finely diced strawberries
• 1 tsp. minced and seeded jalapeno pepper
• 2 tbs. minced cilantro
• 2 tsp. fresh lime juice
• salt to taste

Instructions

1. Preheat the oven to 350° degrees. Brush the tops of the tortillas with a little oil. Sprinkle the cinnamon and sugar evenly over the top of each tortilla. Cut the tortillas into about 12 wedges. Arrange on a lined baking sheet. Bake for about 10 minutes until crisp.
2. Add all remaining ingredients in a bowl. Stir lightly to combine. Serve immediately.

Notes

Serving Size: 6 chips, 3 tbs. salsa; Calories per serving: 138; Fat per serving: 6.7 g

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 502mgCarbohydrates: 42gFiber: 11gSugar: 6gProtein: 8g

Related posts:

Quinoa Corn Cakes with Peach, Avocado, and Tomato Salsa Strawberry Mango Salsa Strawberry Blueberry Salsa Baked Sweet Potato Chips