Zucchini Avocado And Pomegranate Salsa Recipes

Steps:

• Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
• Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Steps:

• Mix cilantro, mint, oil, pomegranate seeds, lemon juice, and preserved lemon peel in a small bowl; season dressing with salt. Spoon over and into avocados; sprinkle with sea salt.

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Steps:

• Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)
• Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).
• Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa.

Steps:

• Preheat oven to 425 degrees.
• Toss zucchini with olive oil, oregano, 1/4 tsp. salt and 1/8 tsp. pepper in a bowl.
• Spread zucchini in a single layer on rimmed baking sheet.
• Roast, tossing once, until tender and golden brown (about 25 minutes).
• Transfer pan to a wire rack and let zucchini cool completely.
• Transfer cooled zuccini to a medium bowl.
• Add onion, avacado, pomegranate seeds, feta, lime juice, 1/4 tsp. salt and 1/8th tsp. pepper. Stir gently to combine.
• Refrigerate at least 30 minutes or up to 2 hours.
• Serve with your favorite crackers and/or chips

Steps:

• 1. Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden bbrown, about 25 minutes. Transfer sheet to a wire rack and let zucchini cool completely. (Leave oven on) 2. Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, cheese, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, gently stir to combine, Refrigerate 30 minutes (up to 2 hours) 3. Cut pitas in half; split each half into 2 half moons and cut each half-mood into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Prinkle with remaining 1.4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa. Pitas can be stored in an airtight container at room temperature up to 3 days.