Strawberry Avocado Dip

Did you know that February 24th is National Tortilla day?

Driscoll‘s has shared with me a salsa recipe, which sounds interesting.  You can put this in a tortilla wrap with some grilled chicken for a complete meal.

Strawberry Avocado Salsa
Prep time: 15 minutes
Makes 3-1/2 cups

1 package (16 ounces) Driscoll’s Strawberries
1 can (8 ounces) pineapple tidbits or chunks
1 small avocado, pitted and diced
1/2 to 1 jalapeño pepper, seeded and minced
1 tablespoon balsamic vinegar
½ teaspoon onion salt
Rinse and hull strawberries. Cut into 3/4-inch cubes.
Drain pineapple, reserving juice.
Combine pineapple, 2 tablespoons pineapple juice, strawberries, avocado, jalapeño to taste, balsamic vinegar and onion salt. Let stand 10 minutes for flavors to blend.

Serving suggestion: Combine remaining pineapple juice with 2 tablespoons soy sauce and 1/2 teaspoon sesame oil. Use to marinate halibut steaks or chicken breasts for 20-30 minutes. Grill or broil until done. Serve with Strawberry Avocado Salsa.

Nutrition Per Serving (2 tablespoons):  18 calories, .81g total fat, .10g saturated fat, .24g protein, 2.73g carbohydrate, 0mg cholesterol, .73g fiber, 31mg sodium

Healthy Tip: Strawberries and avocado make a versatile salsa that’s great with chips, fish or chicken. Serve the same day it’s made for the best color and flavor. After working with jalapeño peppers, always wash your hands well with soap and water, being careful not to touch or rub your eyes; the pepper oils can burn!

Let me know if you try this!

Fun tortilla facts:

  • The corn chip recipe was brought to the U.S. from Mexico by Texas businessman Elmer Doolin.
  • Tortilla Chips were first popularized and mass produced in southwestern Los Angeles in the late 1940s by Rebecca Webb Carranza, who, with her husband, owned a Mexican deli and tortilla factory.
  • Misshapen tortillas were rejected from the tortilla manufacturing machine, and she turned them into chips—cutting them into triangles, frying them and selling them in snack-size bags.
  • Tortilla chips can be colored blue, red, or the traditional yellow, each color representing the type of corn it is made from
  • Tortilla chips are the second most consumed salty snack in America, second only to the potato chip
  • In 2007, the combined U.S. sales of Doritos and Tostitos varieties exceeded $1.4 billion, this is a volume of about 1.5 billion pounds (D’oh!!!)  😯

One of my favorite tortillas is the Smart Carb wrap by Tortilla Factory.

Question:  What type of tortilla do you like?

12 thoughts on “Strawberry Avocado Dip”

  1. Ari

    Hooray tortillas! A lot of the local burrito shops have spinach tortillas, which are delicious. Don’t know if they sell them in the grocery store, though (I’ve never looked).
    .-= Ari´s last blog ..Sprrring! =-.

  2. Leah

    I like homemade flour tortillas best. My mother-in-law makes awesome ones (she’s been making them since she was 8 years old) and she’s taught me. They are time consuming, but they are still the best.

    Interesting facts about tortilla stuff.

  5. Lara (Thinspired)

    Very intriguing recipe! I love having fruit with more “savory” meals–it is so refreshing. I bet this dish would be perfect for a summer BBQ!

    Right now I’m big on these La Tortilla Factory tortillas/wraps. The taste is pretty good for a huge tortilla that is only 80 calories, low carb, and high fiber!
    .-= Lara (Thinspired)´s last blog ..After the Fall =-.

  9. Danielle

    Hi Lori!

    I’m new to your blog as of a few days ago, so I’m sure you’ve probably answered this somewhere, but I was wondering what you have to eat pre-workout. I try to exercise first thing in the morning but I’ve been so hungry when I first wake up that I end up eating breakfast, letting that settle and then workout, and I’m trying to find ideas for things that will be a bit lighter than my breakfast but still satisfying before working out.

    Thanks!
    ~Danielle
    .-= Danielle´s last blog ..Goals/Plan for Week 4 =-.

  12. Jennifer

    My family loved this!–although I used it more like a condiment…

    I made wraps with some left-over chicken off a store-bought rotisserie and clipped some mesculan out of my garden, topped it with the salsa and wrapped it up! My husband doesn’t like the thought of avacado and hates guacamole (he’s color-blind and I think it looks like brown mush to him), but he really liked this salsa on the wrap! He had 2!!

    Only thing I’d do differently next time is experiment with different vinegar (maybe white wine or rice wine) as the balsamic turns everything a kind of ugly brown color.

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