Zucchini Avocado And Pomegranate Salsa Recipes

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POMEGRANATE AVOCADO SALSA



Pomegranate Avocado Salsa image

Provided by Amy Rains

Time 10m

Number Of Ingredients 7

2 pomegranates (sliced and seeds removed (about 2 cups))
1/3 cup red onion (diced)
1/3 cup chopped fresh cilantro
1 jalapeno (de-seeded and chopped)
1 avocado* (cut into small chunks seed removed)
Juice of 1 lime
1 tsp sea salt

Steps:

  • Toss together pomegranate seeds, red onion, cilantro, jalapeño and avocado. Stir gently to combine.
  • Toss in fresh lime juice and top with sea salt. Serve immediately!

Nutrition Facts : Calories 136 kcal, Carbohydrate 21 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 394 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving

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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