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Delicious Recipe for Avocado and Pomegranate Salsa
When you want something refreshing and delicious, sometimes you need to look at new combinations. Avocado and pomegranate is one of those combinations. The buttery avocado complements the bright flavor of the pomegranate seeds perfectly. This salsa is colorful and delicious. The contrast of the red pomegranate seeds with the soft green-yellow avocado pieces makes this dish a feast for the eyes as well as the stomach. The roasted zucchini adds another layer of flavor to this interesting salsa. If you want to make a salsa that will make a great impression, you have to make avocado and pomegranate salsa.
Pomegranates are one of the oldest cultivated fruits in the world, yet to many of us they still seem exotic. The jewel-like red seeds are full of nutrition and flavor. You can find pomegranates in season from September through January. Use the flavor and color to really highlight your dishes.
Choose ripe avocados if you will use them right away. If you want them to keep for awhile, choose harder, unripe specimens. Keep them on the counter and they should ripen in a few days. Unlike most fruits, avocados do not ripen until they are picked. Once they are ripe, you can sometimes keep them another day or two in the refrigerator. When you cut them open, use a citrus juice like lemon or lime to prevent the avocado from browning. The lime juice in our recipe here takes care of that issue right away. Serve this delicious dish with chips, or spoon some over a cooked chicken breast or fish fillet.
Zucchini, Avocado and Pomegranate Salsa
Ingredients -
2 zucchini, trimmed and cut into ½ inch diced pieces
1 Tablespoon extra virgin olive oil
1 teaspoon fresh oregano, finely chopped
¾ teaspoon coarse salt
Freshly ground pepper
¼ cup red onion, finely chopped
1 avocado, halved, pitted, peeled and diced into ¼ inch pieces
½ cup pomegranate seeds
1 Tablespoon feta cheese, crumbled
1 Tablespoon fresh lime juice
Preparation:
Preheat oven to 425 degrees Fahrenheit.
Toss the zucchini with oregano, olive oil, ¼ teaspoon salt, and 1 teaspoon pepper in a bowl. Spread the seasoned zucchini in a single layer on a baking sheet with a rim. Roast until golden brown and tender, tossing once. This takes about 25 minutes. Transfer the zucchini to a wire rack and let it cool completely.
Transfer the cooled zucchini to a medium bowl. Add your avocado, onion, pomegranate seeds, feta cheese, lime juice, ¼ teaspoon salt, and 1 teaspoon pepper. Gently stir to combine the ingredients. Let it chill in the refrigerator for 30 minutes to 2 hours.
Serve with chips, pita bread or serve on chicken or fish fillets.
(Serves 6)
