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Pomegranate Cucumber Salsa

Pomegranate Cucumber Salsa

Fresh, bright, and festive this pomegranate and cucumber salsa is made for dipping chips, topping on fish, chicken, tacos, or salads, and enjoyed as a side.
5 from 2 votes
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Course Dip, Salad, Side Dish
Servings 0

Ingredients
  

  • 2 cups pomegranate arils
  • 2 cups cucumbers (Persian or English cucumbers work best)
  • 1/2 red onion
  • 1-2 jalapenos
  • 1-2 limes juiced
  • salt to taste
  • 1 tbsp sugar, honey, or sweetener (optional for a sweeter taste)
  • 1-2 diced avocados (optional add-in)

Instructions
 

  • De-seed 2 pomegranates or buy de-seeded pomegranates to make this recipe even easier
  • Dice cucumbers, jalapeno, and onion into small pieces
  • Finely chop cilantro
  • Add pomegranate arils, cucumber, jalapeno, onion, and cilantro into a bowl
  • Juice 1-2 limes (depending on size and juiciness) on top of salsa
  • Add salt and sweetener to your taste, mix, and enjoy
  • Other subsitutings and addtions listed above as well as serving ideas

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 
Keyword cucumber, gluten-free, healthy appetizer, healthy salad, healthy side dish, holiday salad, pomegranate, pomegranate and cucumber salad, vegan, winter salad
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