Pomegranate Salsa Salad- So Fresh!

Do you love pomegranates? Are you ready for summer flavors in your meals? If you answered yes to both of these questions, then you will love this pomegranate salsa!

I remember eating pomegranates as a kid and being fascinated by their yummy flavor and the way the fruit had to be seeded. As an adult, I love using them in food dishes, drinks, and as healthy snacks – they add the perfect amount of tanginess and texture.

Pomegranates are one of the oldest known fruits and are an excellent source of vitamin C, antioxidants, and fiber. They’re in season from the end of September through November. You can get them in the early winter months in North America because they are imported from warm climates.

If you’re wondering how to reach the arils, there are several ways of peeling the pomegranate, including cutting it in half cross-wise and submerging it in water. When you peel the fruit under water, you minimize the splatters and loosen the arils more easily.

I recently came across this pomegranate salsa recipe, from Clean Food Crush, on Instagram and I had to try it. It’s simple, delicious, and fresh-tasting. Because I chose to only use fresh lime juice for the seasoning, the salsa lasted for up to 3 days. The original recipe, which is below, calls for salt and pepper in addition to the lime juice. I have made this salsa several times over the past few weeks and I am using it as a side salad or on top of rice dishes — it adds just the right amount of flavor to any dish.

Here’s how I made the salsa, and it’s based on the recipe from Clean Food Crush. I made a few changes in the exact amount of ingredients I used, but it’s very similar.

Pomegranate Salsa:

Ingredients:
1 pint cherry tomatoes, cut into quarters
2 jalapenos, seeded and finely diced
1/3 cup red onion, finely chopped
1 cup coriander, chopped down to 1/2 cup (the more the tastier)
3/4 -1 cup pomegranate arils
Juice of one lime
Salt and pepper to taste

Method:
Mix ingredients together, chill, and serve.

Notes:

The original recipe calls for roma tomatoes, but I only had cherry tomatoes on hand and I loved how they worked and looked in the salsa.
I didn’t include salt and pepper and the salsa lasted longer.
My family enjoyed this as a side salad.
I enjoyed this as a cold addition to a warm lentil and rice dish called mjaddarah and as a topping on my Cornmeal Banana Oatmeal Waffles.