Zucchini Avocado And Pomegranate Salsa Food

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.

CRANBERRY-AVOCADO SALSA

Steps:

• In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapeno (seeds removed for less heat, if desired), and 1/4 cup chopped red onion.
• Add 2 ripe avocados, cut into 1/4-inch pieces, 3/4 cup halved cranberries, drained well on paper towels, and 2 tablespoons chopped fresh cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with Pita Crisps or tortilla chips, as desired.

CONNIE'S ZUCCHINI, AVACADO & PAMEGRANATE SALSA

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