My mother-in-law is wonderful. She made this salsa, which is also wonderful. Flavorful, healthy and beautiful.
Adapted from Cooking
Light
Ingredients
Juice from 1 lime
2 T honey
½ tsp salt
Seeds from 2 pomegranates
4 green onions, chopped small
½ c cilantro, minced
1 jalapeño, seeded and minced (optional)
6 clementines, peeled, broken into segments and chopped roughly
2 avocados, diced
Directions
Mix lime juice, honey and salt in a large bowl. Add
pomegranate seeds, green onions, cilantro, jalapeño and oranges. Stir well.
Gently fold in diced avocado. Serve with tortilla chips, over a bed of spinach
as a salad, or as a topping for grilled shrimp, salmon or chicken.
Notes
You can make this a day before serving. Wait to add the
avocado until just before serving.
Check for pomegranate arils in your grocery store’s freezer!
If pomegranates aren’t in season, you can make this salsa
with two crisp red apples instead, like fuji or pink lady. Dice the apples
small and leave the skins on so the salsa still has a pop of red.
