Connie's Zucchini, Avacado & Pamegranate Salsa

Connie's Zucchini, Avacado & Pamegranate Salsa

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Connie Ottman


Passed down from friend to friend, this recipe has been in several families and is wonderful. It sounds a little "different" but believe me, it will soon be a "go to" for get-togethers and parties. The pomegranate just adds the perfect pop. Pictures to come next time I make it:) Enjoy!


★★★★★ 1 vote

15 Min
25 Min


  • 2
    zucchini, trimmed & cut into 1/2 " dice
  • 1 Tbsp
    extra virgin oilive oil
  • 1 tsp
    fresh oregano, finely chopped
  • 1/2 tsp
    coarse salt
  • 1/4 tsp
    freshly ground pepper
  • 1/4 c
    red onion, finely chopped
  • 1
    avocado, halved, peeled and cut into 1/4" dice
  • 1 1/2 c
    pomegranate seeds
  • 1 Tbsp
    feta cheese, crumbled
  • 1 Tbsp
    fresh lime juice
  • ·
    olive oil cooking spray
  • ·
    crackers and/or chips of your choice

How to Make Connie's Zucchini, Avacado & Pamegranate Salsa


  1. Preheat oven to 425 degrees.
  2. Toss zucchini with olive oil, oregano, 1/4 tsp. salt and 1/8 tsp. pepper in a bowl.
  3. Spread zucchini in a single layer on rimmed baking sheet.
  4. Roast, tossing once, until tender and golden brown (about 25 minutes).
  5. Transfer pan to a wire rack and let zucchini cool completely.
  6. Transfer cooled zuccini to a medium bowl.
  7. Add onion, avacado, pomegranate seeds, feta, lime juice, 1/4 tsp. salt and 1/8th tsp. pepper. Stir gently to combine.
  8. Refrigerate at least 30 minutes or up to 2 hours.
  9. Serve with your favorite crackers and/or chips

Printable Recipe Card

About Connie's Zucchini, Avacado & Pamegranate Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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