Can I use fresh figs instead of grilling them for the salsa?

Yes, the recipe notes that you can use fresh, diced figs if grilling isn't an option, though grilling adds a unique depth of flavor to the figs.

How do I ensure my tortilla chips are crispy?

Preheat your oven to 425 degreesF, brush both sides of the tortillas with avocado oil, and bake them in a single layer for 10 to 12 minutes until crisped, then transfer to a cooling rack.

What's the best way to get the avocado dip creamy and fluffy?

Use an electric mixer to blend the cubed avocados with lime juice, salt, and ground coriander until the mixture achieves a creamy and fluffy consistency.

Can I adjust the spice level of the fig salsa?

Yes, the recipe calls for 1/2 small jalapeno with seeds; for less heat, you can remove the seeds or use less jalapeno, and for more, you could add a bit more.

How should I store leftover fig salsa and whipped avocado?

The fig salsa and whipped avocado are best enjoyed fresh, but if you have leftovers, store them separately in airtight containers in the refrigerator for up to a day. The baked tortilla chips can be stored at room temperature in an airtight container for a few days.

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Grilled Fig Salsa with Whipped Avocado and Baked Tortilla Chips
[Vegan]

JN By: Jackie Newgent

Author Bio

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several... Read More

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Fig Salsa with Whipped Avocado and Baked Tortilla Chips

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Grilled Fig Salsa with Whipped Avocado and Baked Tortilla Chips [Vegan]

Dairy Free

Vegan

This is basically a delicious upgrade to traditional chips, salsa, and guacamole. The chips are extra crisp. The salsa is rather figgy. And the avocado dip is velvety smooth. Enjoy them all together. Game on!

Ingredients You Need for Grilled Fig Salsa with Whipped Avocado and Baked Tortilla Chips [Vegan]

6 blue or yellow corn tortillas (5- to 5 1/2-inch diameter)
1 tablespoon avocado oil
1/2 teaspoon sea salt, divided
5 large or 8 medium fresh figs, grilled* or fresh, diced
1/4 cup diced red onion
1/4 cup loosely packed, roughly chopped fresh cilantro leaves
1/2 small jalapeño pepper, with seeds, minced
1/2 teaspoon ground coriander, divided
Juice of 1 lime (2 tablespoons), divided
2 medium avocados, peeled, seeded and cubed

*Lightly brush the cut surface of halved figs with avocado oil. Grill or pan-grill over direct medium-high heat until rich grill marks form, about 4 minutes, on cut side only.

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How to Prepare Grilled Fig Salsa with Whipped Avocado and Baked Tortilla Chips [Vegan]

Preheat the oven to 425°F. Brush both sides of the tortillas with the oil. Cut in half and arrange in a single layer on a large baking sheet. Sprinkle with 1/8 teaspoons of the salt. Bake until crisped, about 10 to 12 minutes. Transfer the tortilla crisps directly to a cooling rack.
Meanwhile, in a medium bowl, gently stir together the figs, onion, cilantro, jalapeño, coriander, 1 tablespoon of the lime juice, and 1/8 teaspoon of the salt.
In a large mixing bowl with an electric mixer, blend the avocados and remaining 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon ground coriander until creamy and fluffy.
Serve the tortilla crisps topped with avocado dip and the fig salsa.

Notes

Upgrade your tortillas chips — make your own; use blue corn instead of traditional yellow or white corn, if possible; and cut in half rather than in wedges. Go for a fruitier salsa – use whatever fruit is in season, like figs; grill the fruit for smoky interest; add a pinch of ground coriander (an earthy spice) and add a little jalapeño (for a hint of “heat”) to balance sweetness. Consider a “whip” instead of a guac — and blend up avocado until it’s fluffy.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.