Orange Pomegranate Salsa

My mother-in-law is wonderful. She made this salsa, which is also wonderful. Flavorful, healthy and beautiful. 

Mandarin Pomegranate Salsa

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.

Cutting Avocados

Still peeling avocados? There's a better way to handle those slippery suckers. Observe:

1. "Roll" the avocado around a large, sharp knife and twist to open.
2. Whack the knife into the seed and twist to remove. If it's stubborn, get the seed off the knife by hitting the side of your sink. Please, be careful.
3. Using a butter knife, cut a grid into the avocado.
4. Slide a spoon between the avocado peel and flesh, "scraping" the peel's inside so you get all the healthy goodness out of the avocado.