Pomegranate-Avocado Salsa with Spiced Chips

This jewel-toned dip makes the most of seasonal fruit. If you can't find clementines, substitute tangerines. Bake the chips up to a day ahead, and store at room temperature in a zip-top plastic bag. You can also prepare the salsa, minus the avocado mixture, a day ahead. Stir in the mixture shortly before serving to keep the avocado green.

Yield: 12 servings (serving size: 8 chips and about 1/4 cup salsa)

Ingredients

• Chips:
• 1  teaspoon  paprika
• 3/4  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/2  teaspoon  sugar
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  onion powder
• 12  (6-inch) corn tortillas, each cut into 8 wedges
• Cooking spray
• 
  Salsa:
• 1 1/3  cups  diced peeled avocado (about 2 avocados)
• 3  tablespoons  fresh lime juice
• 2  cups  clementine sections (about 6 clementines)
• 1  cup  pomegranate seeds (about 1 medium pomegranate)
• 1/2  cup  thinly sliced green onions
• 1/2  cup  minced fresh cilantro
• 2  tablespoons  honey
• 1/2  teaspoon  salt
• 1  jalapeño pepper, seeded and minced

Preparation

Preheat oven to 500°.

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. Bake at 500° for 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.

To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine. Serve salsa with chips.

Nutritional Information

Calories:

122 (24% from fat)

Fat:

3.3g (sat 0.5g,mono 1.8g,poly 0.7g)

Protein:

2.3g

Carbohydrate:

22.7g

Fiber:

3.3g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

243mg

Calcium:

63mg