Connie's Zucchini, Avacado & Pamegranate Salsa
By
Connie Ottman
@cottman
1
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!
Ingredients
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2zucchini, trimmed & cut into 1/2 " dice
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1 Tbspextra virgin oilive oil
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1 tspfresh oregano, finely chopped
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1/2 tspcoarse salt
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1/4 tspfreshly ground pepper
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1/4 cred onion, finely chopped
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1avocado, halved, peeled and cut into 1/4" dice
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1 1/2 cpomegranate seeds
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1 Tbspfeta cheese, crumbled
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1 Tbspfresh lime juice
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·olive oil cooking spray
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·crackers and/or chips of your choice
How to Make Connie's Zucchini, Avacado & Pamegranate Salsa
- Preheat oven to 425 degrees.
- Toss zucchini with olive oil, oregano, 1/4 tsp. salt and 1/8 tsp. pepper in a bowl.
- Spread zucchini in a single layer on rimmed baking sheet.
- Roast, tossing once, until tender and golden brown (about 25 minutes).
- Transfer pan to a wire rack and let zucchini cool completely.
- Transfer cooled zuccini to a medium bowl.
- Add onion, avacado, pomegranate seeds, feta, lime juice, 1/4 tsp. salt and 1/8th tsp. pepper. Stir gently to combine.
- Refrigerate at least 30 minutes or up to 2 hours.
- Serve with your favorite crackers and/or chips
About Connie's Zucchini, Avacado & Pamegranate Salsa
Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
