Best Zucchini Avocado And Pomegranate Salsa Recipes

Zucchini, Avocado, and Pomegranate Salsa image

Provided by Martha Stewart

Yield Makes about 2 cups

Number Of Ingredients 12

2 zucchini (about 1 pound), trimmed and cut into 1/2-inch dice (about 3 1/2 cups)
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh oregano
3/4 teaspoon coarse salt
Freshly ground pepper
1/4 cup finely chopped red onion
1 avocado, halved, pitted, peeled, and cut into 1/4-inch dice (about 1 cup)
1/2 cup pomegranate seeds
1 tablespoon crumbled feta cheese
1 tablespoon fresh lime juice
3 whole-wheat pitas (6 inches each)
Olive-oil, cooking spray

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.

Nutrition Facts : Calories 162 g, Cholesterol 1 g, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 287 g

ZUCCHINI, AVOCADO AND POMEGRANATE SALSA image

Yield 6 servings

Number Of Ingredients 12

2 zucchini (about 1 lb.), trimmed and cut into 1/2-inch dice (about 3 1/2 cups)
1T extra-virgin olive oil
1t finely chopped fresh oregano
3/4t coarse salt
Freshly ground pepper
1/4c finely chopped red onion
1 avocado, halved, pitted, peeled, and cut into 1/4-inch dice (about 1 cup)
1/2c pomegranate seeds
1T crumbled feta cheese
1T fresh lime juice
3 whole-wheat pitas (6 inches ea.)
Olive oil cooking spray

Steps:

1. Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4t salt, and 1/8t 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 min. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.) 2. Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4t salt, and 1/8t pepper; gently stir to combine. Refrigerate 30 min. (up to 2 hrs.). 3. 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 1/4t salt and 1/8t pepper. Bake, flipping once, until pale golden brown, about 5 min. Serve with salsa. Pitas can be stored in an airtight container at room temperature up to 3 days.