Cranberry Avocado Salsa & Pita Crisps

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   1. In large bowl, whisk together lime juice, honey, jalapeno and red onion.

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   2.Add avocado, cranberries (drained well on paper towels first), and cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with pita crisps.

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   3. For pita crisps, preheat oven to 350. Split pitas in half horizontally. Brush both sides with olive oil; season with coarse salt and ground pepper. Cut into triangles; spread on a baking sheet. Bake, turning once, until crisp. The original recipe said 10 minutes, but it took 15-18 for mine to get crisp. These are delicious and well worth the effort. They'd be good with other dips and appetizers as well.

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