Pomegranate Avocado Salsa Recipes

POMEGRANATE AVOCADO SALSA

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!

AVOCADO CUPS WITH POMEGRANATE SALSA VERDE

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.

SALMON WITH POMEGRANATE-AVOCADO SALSA

Steps:

• In small bowl combine coriander, salt, sugar.
• Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
• Up to 4 hours before serving, gently fold in avocado. If holding more than 30 minutes, cover surface of the salsa with plastic wrap and refrigerate (prevents discolouration of avocado).
• Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
• Arrange on baking sheet skin side down. Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
• While salmon is cooling, arrange 1/4 of lettuce on each plate.
• Off to the side but still touching lettuce, place 1/4 of the salsa.
• Slide a knife under each piece of salmon and remove skin.
• Now plate the salmon in an eye-pleasing manner.
• Ring the dinner bell, listen to the ohs and ahs as your guests admire the beauty and savour the dish you created.

ZUCCHINI, AVOCADO, AND POMEGRANATE SALSA

Steps:

• Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)
• Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).
• Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa.