A couple years ago, just before the Christmas Holiday season began, I sat down on my living room rug with literally years of issues of Martha Stewart Living magazine scattered around me. I began to bookmark recipes (and decorating ideas) I wanted to try. It is our family tradition that Christmas Eve dinner is comprised of finger foods….some annual favorites, but also a chance for us to experience new recipes. I’m sure I turned down page corners on at least 100 recipes that year, and one of the few that actually made the cut was Pomegranate, Zucchini, and Avocado Salsa.
The colors are vibrant….red pomegranate arilss and red onion, tossed with the green zucchini and avocado makes this salsa a beautifully festive dish. Roasting the zucchini in olive oil and fresh oregano adds a wonderful flavor dimension. And tossing in a little crumbled feta cheese gives this salsa a warm Mediterranean feel. This is a lovely holiday appetizer….just perfect for a cocktail party or Christmas Eve finger food extravaganza!
On a personal note: my first introduction to a Pomegranate was in my dear Uncle Wyatt’s apartment in Stuyvesant Town, 1st Ave. New York, NY…in 1973, watching the original Planet of the Apes. My sister and I, so engrossed in the movie…fully narrated by Uncle Wyatt, were equally intrigued by the amazing Pomegranate. Sadly, yet with many, many fond memories, Uncle Wyatt passed away yesterday morning with his family at his side. He will be missed by all that had the pleasure of his company. xo
Recipe Tip: An easy way to remove pomegranate seeds/arils from their membrane, without staining your hands or cutting board, is in a large bowl of water. First cut top off pomegranate then score the pomegranate as if to begin to quarter it but do not cut all the way through. Holding the fruit under water, pry the pomegranate apart with your hands, until you have 4 wedges. Then gently work the arils loose with your fingers, turning skin inside out if possible. The seeds will sink to the bottom while the membrane will float to the top. Remove the membrane, strain the arils, and you are ready to enjoy.
- 2 zucchini, cut into ½" dice
- 1 Tbl. olive oil
- 1 tsp. fresh oregano, chopped
- ½ tsp. sea salt & freshly cracked pepper
- ⅓ cup red onion, finely diced
- 1 avocado, cut into ¼" dice
- ½ cup pomegranate arils
- 2-3 Tbl. crumbled feta cheese
- 1 Tbl. fresh lime juice
- Preheat oven to 450 degrees.
- Toss zucchini with olive oil, oregano, and salt & pepper. Spread in a single layer on a baking sheet. Roast, tossing once, until golden brown, about 25 minutes. Cool completely.
- Add remaining ingredients and gently stir to combine. Refrigerate 30 minutes to 2 hours before serving.
- Serve with pita or tortilla chips.
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