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Appetizer, Vegetarian, Holiday, Winter |20 calories per serving|15 minute recipe

Pomegranate Salsa

This content was last updated on February 20, 2020

Place a bowl of this attractive dish on any festive table and serve up some delicious cancer-fighting phytochemicals. This quick and easy recipe has many satisfying combinations – savory, sweet, crunchy, juicy, bright and colorful. Once prepared it can be served as an appetizer with baked whole-grain pita chips or used to top salad, salmon, chicken or plain yogurt.

Ingredients

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  • 1 cup pomegranate arils
  • 1/2 nectarine, peach or Fuji apple, finely chopped
  • 2 tsp. pomegranate molasses or 2 Tbsp. pomegranate juice
  • 1/4 tsp. salt
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped cilantro
Makes 10 servings (2 tbsp per serving). Per serving: 20 calories, 0 g total fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 5 g carbohydrates, 0 g protein, 1 g dietary fiber, 60 mg sodium, 3 g sugar, 0 g added sugar.

Directions

  1. In bowl, use fork to combine pomegranate arils, nectarine, onion, pomegranate molasses or pomegranate juice, salt and 3-4 grinds pepper.
  2. Mix in cilantro. Let salsa sit for 10 minutes so flavors can meld.

Notes

  • To add spice, use fresh diced jalapeno to taste.
  • Salsa keeps for 2 days, tightly covered in the refrigerator.
  • Serve as accompaniment with chicken, turkey, pork chops or grilled shrimp. Sprinkle over green salad, combine with cooked quinoa or add a spoonful to garnish a bowl of butternut squash soup.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

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