1 cup pomegranate arils
1/2 nectarine, peach or Fuji apple, finely chopped
1 tablespoon red onion, finely chopped
2 teaspoons jalapeño, finely chopped (optional)
2 teaspoons pomegranate juice
1/4 cup cilantro, chopped
Salt and freshly ground black pepper, to taste
- In bowl, use fork to combine pomegranate arils, nectarine, onion, jalapeño (if using), pomegranate juice, cilantro, and salt and pepper to taste.
- Let salsa sit for 10 minutes so flavors can meld.
Serve as accompaniment with chicken or turkey. Sprinkle over green salad, combine with cooked quinoa or add a spoonful to garnish a bowl of butternut squash soup. Salsa keeps for 2 days, tightly covered, in the refrigerator.
Serving size: 2 tablespoons. Amount per serving: 20 calories, 0g total fat, 0mg cholesterol, 5g carbohydrates, 0g protein, 1g dietary fiber, 60mg sodium.
This information is provided for educational purposes only. Individuals should always consult with their healthcare providers regarding medical care or treatment, as recommendations, services or resources are not a substitute for the advice or recommendation of an individual's physician or healthcare provider. Services or treatment options may not be covered under an individual's particular health plan.