Pomegranate Salsa is fresh, crisp, and bursting with bright holiday color. Every bite hits you with sweet-tart pops of pomegranate, cool cucumber, vibrant herbs, zesty lime, and a tiny kick of jalapeño. It is the kind of dish that instantly wakes up your taste buds and brings festive sparkle to your table.
I love making this salsa around the holidays when pomegranates are at their juiciest. It adds something refreshing and elegant to rich seasonal menus and always gets compliments for both taste and looks. Whether you serve it with tortilla chips or spoon it over roasted chicken or fish, it always feels special.
Why You’ll Love This Recipe
- Juicy, crunchy, and super refreshing
- Perfect holiday color palette
- Ready in 10 minutes, no cooking required
- Healthy, gluten-free, dairy-free and vegan
- Pairs well with appetizers, mains, or snacks
Ingredients You’ll Need
- 1 1/2 cups pomegranate arils (from 1 large pomegranate)
- 1/2 cup cucumber, finely diced
- 1/3 cup red onion, finely diced
- 1/4 cup fresh cilantro or mint, chopped
- 1 jalapeño, seeded and finely minced
- Juice of 1 lime
- Zest of 1/2 lime
- Salt and black pepper, to taste
Optional Add-Ins
- 1 avocado, diced
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1/4 cup diced mango or pineapple
- A sprinkle of chili flakes or Tajín
Step-by-Step Instructions
Step 1: Prep Ingredients
Add pomegranate seeds, diced cucumber, red onion, herbs, and jalapeño to a bowl.
Step 2: Season
Drizzle with lime juice, add lime zest, sprinkle salt and pepper, and toss gently to combine. Taste and adjust seasoning with more lime or salt if needed.
Step 3: Serve
Serve right away or chill for 20 minutes to let flavors meld.
Chef’s Tips
- Use a ripe, heavy pomegranate for juicy seeds
- Cut cucumber small so every bite has even texture
- Wear an apron if you seed the pomegranate yourself
- Add avocado right before serving to prevent browning
- Chill before serving if making ahead
Variations
- Make it spicy with serrano instead of jalapeño
- Swap cilantro for mint for a cool twist
- Add feta cheese for a salty creamy pop
- Mix in roasted pistachios for crunch
- Replace cucumber with finely diced apple for winter sweetness
Serving Suggestions
Serve this pomegranate salsa with:
- Tortilla chips or pita chips
- Grilled or roasted chicken
- Seared salmon or shrimp
- Tacos or grain bowls
- Holiday appetizer boards
- Latkes or crispy potato bites
Pair with:
- Sparkling water with lime
- Holiday punch
- Rosé or crisp white wine
Common Mistakes to Avoid
- Overmixing, which can crush seeds
- Using very watery cucumber without removing seeds
- Making too far ahead without avocado prep timing
- Skipping lime zest (adds brightness)
- Overseasoning; let the fresh flavors shine
Storage & Make-Ahead Tips
- Best enjoyed fresh the day it’s made
- Refrigerate leftovers up to 24 hours
- Add avocado right before serving
- Keep covered airtight to retain freshness
Nutrition (approx. per serving)
- Calories: 70
- Protein: 1 g
- Fat: 0.5 g
- Carbs: 17 g
- Fiber: 3 g
- Vitamin C: High
Pomegranate Salsa
Equipment
- Mixing bowl
- Cutting board
- Sharp Knife
- Citrus juicer
- Zester or Microplane
- Spoon for mixing
Ingredients
- 1 1/2 cups pomegranate arils (from 1 large pomegranate)
- 1/2 cup cucumber, finely diced
- 1/3 cup red onion, finely diced
- 1/4 cup fresh cilantro or mint, chopped
- 1 jalapeño, seeded and finely minced
- 1 lime, juiced
- 1/2 lime, zested
- salt and black pepper, to taste
- 1 avocado, diced (optional)
- 1 tbsp olive oil (optional)
- 1 tsp honey or maple syrup (optional)
- 1/4 cup diced mango or pineapple (optional)
- chili flakes or Tajín (optional)
Instructions
- Add pomegranate seeds, diced cucumber, red onion, herbs, and jalapeño to a bowl.
- Drizzle with lime juice, add lime zest, sprinkle salt and pepper, and toss gently to combine. Taste and adjust seasoning with more lime or salt if needed.
- Serve right away or chill for 20 minutes to let flavors meld.
