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I make this Pomegranate Avocado Salsa every Christmas. The colors remind me of the season and it always looks festive on our appetizer table!
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Pomegranate Avocado Salsa

I make this Pomegranate Avocado Salsa every Christmas. The colors remind me of the season and it always looks festive on our appetizer table!
Course: Appetizer
Cuisine: American
Keyword: Pomegranate Avocado Salsa
Author: Kyle

Ingredients

Salsa

  • 1 cup pomegranate seeds
  • 1 avocado, peeled and diced
  • 1 lime, juiced
  • 1 ½ cups cut clementines, about 6 clementines, peeled and cut into small chunks
  • cup diced green, yellow, or red bell pepper
  • cup diced red onion
  • 1 jalapeno, stemmed, seeded and diced
  • 1 ½ teaspoons cumin seeds, toasted (see Gr8 Tip below)
  • 2 Tablespoons extra-virgin olive oil
  • ½ - 1 teaspoon salt
  • ¼ - ½ teaspoon freshly ground pepper

Instructions

Pomegranate Avocado Salsa

  • Combine all ingredients above and gently combine with a rubber spatula and serve with tortilla chips!

Notes

Gr8 Tip:

  • It is easy to find packaged pomegranate seeds if you don’t want to seed the pomegranate.
  • To toast the cumin seeds, put them in a small skillet on medium-high heat and cook while shaking the skillet back and forth for about 1 - 2 minutes until you notice they are turning a golden brown. Let them cool before adding to the dip.
  • If you can’t find clementines, tangerines can be used.
  • When pomegranates are not in season, try substituting with mangos.

Gr8 Do-Ahead Tips:

  • You can make the salsa, minus the avocado mixture, a day ahead. Drain some of the juice and then add the avocado right before serving.
Tried this recipe?Mention @Great8Friends or tag #gr8food!