Pomegranate-Avocado Salsa with Spiced Chips

Vegetarian
Gluten Free
Dairy Free
Health score
13%
Pomegranate-Avocado Salsa with Spiced Chips
45 min.
12
129kcal

Suggestions


Looking for a vibrant and refreshing appetizer that will impress your guests? Look no further than this delightful Pomegranate-Avocado Salsa with Spiced Chips! Bursting with flavors and textures, this dish brings together creamy avocados, juicy clementine sections, and crunchy pomegranate seeds, creating a colorful medley that's not only visually stunning but also incredibly delicious.

Perfect for any occasion, whether it’s a festive gathering, a casual get-together, or even a light snack, this salsa is a hit among both children and adults. The spiced tortilla chips add a satisfying crunch that perfectly complements the zesty salsa, making each bite a wonderful explosion of flavors. Plus, it’s vegetarian, gluten-free, and dairy-free, allowing everyone to enjoy this mouthwatering dish without any dietary concerns.

With a preparation time of only 45 minutes, you can easily whip up this delectable starter that serves up to 12 people. So gather your friends and family, and dive into a bowl of this refreshing Pomegranate-Avocado Salsa with crispy spiced chips—it's the perfect way to kick off any meal or simply enjoy as a snack. Your taste buds will thank you!

Ingredients

  • 1.3 cups avocado diced peeled ( 2 avocados)
  • cups clementine sections ( 6 clementines)
  • 12 6-inch corn tortillas cut into 8 wedges ()
  • 0.5 cup cilantro leaves fresh minced
  • 0.5 teaspoon garlic powder 
  • 0.5 cup green onions thinly sliced
  • 0.8 teaspoon ground cumin 
  • tablespoons honey 
  •  jalapeno minced seeded
  • tablespoons juice of lime fresh
  • 0.5 teaspoon onion powder 
  • teaspoon paprika 
  • cup pomegranate seeds ( 1 medium pomegranate)
  • 0.5 teaspoon salt 
  • 0.5 teaspoon sugar 

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Preheat oven to 50
  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.
  3. Bake at 500 for 5 minutes. Turn wedges over; coat with cooking spray.
  4. Sprinkle paprika mixture evenly over wedges.
  5. Bake an additional 2 minutes or until lightly browned.
  6. Remove from oven; cool completely.
  7. To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat.
  8. Add clementine sections and remaining ingredients; toss gently to combine.
  9. Serve salsa with chips.

Nutrition Facts

Calories129kcal
Protein7.42%
Fat22.5%
Carbs70.08%

Properties

Glycemic Index
39.24
Glycemic Load
11.06
Inflammation Score
-4
Nutrition Score
7.1043478095013%

Flavonoids

Cyanidin
0.05mg
Catechin
0.05mg
Epigallocatechin
0.02mg
Epicatechin
0.07mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Luteolin
0.02mg
Kaempferol
0.06mg
Quercetin
0.88mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:128.9kcal
6.45%
Fat:3.48g
5.35%
Saturated Fat:0.5g
3.11%
Carbohydrates:24.39g
8.13%
Net Carbohydrates:20.14g
7.32%
Sugar:9.11g
10.13%
Cholesterol:0mg
0%
Sodium:112.25mg
4.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.58g
5.16%
Vitamin C:25.82mg
31.3%
Fiber:4.25g
16.99%
Vitamin K:16.82µg
16.02%
Phosphorus:108.27mg
10.83%
Folate:33.5µg
8.38%
Magnesium:31.64mg
7.91%
Manganese:0.16mg
7.86%
Vitamin B6:0.16mg
7.85%
Potassium:263.68mg
7.53%
Copper:0.12mg
6.08%
Vitamin B1:0.09mg
5.67%
Vitamin B3:1.05mg
5.24%
Vitamin E:0.72mg
4.81%
Calcium:42.6mg
4.26%
Vitamin A:209.51IU
4.19%
Iron:0.73mg
4.06%
Vitamin B2:0.07mg
3.97%
Vitamin B5:0.39mg
3.94%
Zinc:0.57mg
3.81%
Selenium:1.89µg
2.7%
Source:My Recipes