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
- 1 Tbsp. red onion
- 2 tsp. jalapeño, optional
- 2 tsp. pomegranate juice
- 1/4 cup chopped cilantro
- salt and freshly ground black pepper, to taste
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
- In bowl, use fork to combine pomegranate arils, nectarine, onion, jalapeño (if using), pomegranate juice, cilantro and salt and pepper to taste.
- Let salsa sit for 10 minutes so flavors can meld.
Notes
- 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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