This jewel-toned salsa is as beautiful as it is delicious, bursting with bright flavors and contrasting textures. Creamy avocado, juicy clementines, and tart pomegranate seeds come together with fresh cilantro, a touch of honey, and a hint of heat from jalapeño. It’s a vibrant twist on salsa that feels refreshing and festive, making it perfect for holiday gatherings, game-day spreads, or summer barbecues. Serve with crisp tortilla chips, spoon over grilled or broiled salmon, or pair with roasted chicken or pork for a colorful side.
INGREDIENTS:
1 1/3 cups diced peeled avocado (about 2 avocados)
3 tablespoons fresh lime juice
2 cups clementine sections (about 6 clementines), cut in half if large
1 cup pomegranate seeds (about 1 medium pomegranate)
1/2 cup thinly sliced green onions
1/2 cup minced fresh cilantro
2 tablespoons honey
1/2 teaspoon salt
1 jalapeño pepper, seeded and minced
METHOD:
In a medium bowl, gently toss the diced avocado with the lime juice to prevent browning.
Add the clementine sections, pomegranate seeds, green onions, cilantro, honey, salt, and jalapeño. Toss gently with a rubber spatula to combine, being careful not to mash the avocado. Taste and adjust seasoning with more lime juice, honey, or salt if needed.
Serve immediately with tortilla chips or as a topping for grilled fish, chicken, or pork.
MAKE AHEAD TIP:
If preparing in advance, assemble all ingredients except avocado. Stir in avocado just before serving for the freshest flavor and texture.
YIELD: About 4-6 servings
See Also: How to Seed A Pomegranate
