Connies Zucchini Avacado Pamegranate Salsa Recipes

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AVOCADO CUPS WITH POMEGRANATE SALSA VERDE



Avocado Cups with Pomegranate Salsa Verde image

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Provided by Alison Carroll

Yield 8 servings

Number Of Ingredients 9

1/4 cup chopped cilantro
1/4 cup chopped mint
3 tablespoons olive oil
2 tablespoons coarsely chopped pomegranate seeds
1 tablespoon fresh lemon juice
1 tablespoon finely chopped preserved lemon peel
Kosher salt
4 ripe avocados, halved, pits removed
Flaky sea salt (for serving)

Steps:

  • Mix cilantro, mint, oil, pomegranate seeds, lemon juice, and preserved lemon peel in a small bowl; season dressing with salt. Spoon over and into avocados; sprinkle with sea salt.

MANGO-AND-AVOCADO SALSA



Mango-and-Avocado Salsa image

This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 3 cups

Number Of Ingredients 8

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

Steps:

  • In a bowl, combine all ingredients.

Nutrition Facts : Calories 91 g, Fat 7 g, Fiber 2 g, Protein 1 g

CONNIE'S ZUCCHINI, AVACADO & PAMEGRANATE SALSA



Connie's Zucchini, Avacado & Pamegranate Salsa image

Passed down from friend to friend, this recipe has been in several families and is wonderful. It sounds a little "different" but believe me, it will soon be a "go to" for get-togethers and parties. The pomegranate just adds the perfect pop. Pictures to come next time I make it:) Enjoy!

Provided by Connie Ottman @cottman

Categories     Salsas

Number Of Ingredients 12

2 - zucchini, trimmed & cut into 1/2 " dice
1 tablespoon(s) extra virgin oilive oil
1 teaspoon(s) fresh oregano, finely chopped
1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) freshly ground pepper
1/4 cup(s) red onion, finely chopped
1 - avocado, halved, peeled and cut into 1/4" dice
1 1/2 cup(s) pomegranate seeds
1 tablespoon(s) feta cheese, crumbled
1 tablespoon(s) fresh lime juice
- olive oil cooking spray
- crackers and/or chips of your choice

Steps:

  • Preheat oven to 425 degrees.
  • Toss zucchini with olive oil, oregano, 1/4 tsp. salt and 1/8 tsp. pepper in a bowl.
  • Spread zucchini in a single layer on rimmed baking sheet.
  • Roast, tossing once, until tender and golden brown (about 25 minutes).
  • Transfer pan to a wire rack and let zucchini cool completely.
  • Transfer cooled zuccini to a medium bowl.
  • Add onion, avacado, pomegranate seeds, feta, lime juice, 1/4 tsp. salt and 1/8th tsp. pepper. Stir gently to combine.
  • Refrigerate at least 30 minutes or up to 2 hours.
  • Serve with your favorite crackers and/or chips

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