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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
  • 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

  1. In bowl, use fork to combine pomegranate arils, nectarine, onion, jalapeño (if using), pomegranate juice, cilantro and salt and pepper to taste.
  2. 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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