Recipe - Avocado-Mango Salsa with Roasted Corn Chips
12 (6-inch) corn tortillas, each cut into 6 wedges
Cooking spray
1/4 teaspoon kosher salt, divided
1 1/4 cups chopped peeled avocado
1 cup chopped peeled mango
1 tablespoon finely chopped fresh cilantro
4 teaspoons fresh lime juice
Fresh cilantro sprigs (optional)
Preheat oven to 425°.
Arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Coat wedges with cooking spray; sprinkle 1/8 teaspoon salt evenly over wedges. Bake at 425° for 8 minutes or until crisp.
Combine remaining 1/8 teaspoon salt, avocado, mango, chopped cilantro, and juice, tossing gently. Garnish with cilantro sprigs, if desired. Let stand 10 minutes. Serve with chips.
Yield: 12 servings (serving size: about 3 tablespoons salsa and 6 chips)
Freebies: .5 FAT, .5 G&S
Calories 92 (30% from fat); Fat 3.1g (sat 0.5g,mono 1.7g,poly 0.6g); Protein 1.9g; Cholesterol 0.0mg; Calcium 49mg; Sodium 83mg; Fiber 2.4g; Iron 0.6mg; Carbohydrate 15.8g
Recipe from Cooking Light