Pomegranate Salsa
Pomegranate Salsa is a fresh, vibrant, no-cook dish bursting with holiday color and flavor. Juicy pomegranate arils, crisp cucumber, herbs, and a zesty lime dressing make this a perfect side or dip for festive meals.
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.
Notes
For best results, use a heavy, ripe pomegranate and finely dice all ingredients. Add avocado just before serving to prevent browning. Optional add-ins like mango or chili flakes can change the flavor profile to suit your dish. Chill the salsa for 15–20 minutes to let flavors meld.