Connies Zucchini Avacado Pamegranate Salsa Recipes

TOMATO, ZUCCHINI AND AVOCADO SALAD

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.

CRANBERRY-AVOCADO SALSA

Steps:

• In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapeno (seeds removed for less heat, if desired), and 1/4 cup chopped red onion.
• Add 2 ripe avocados, cut into 1/4-inch pieces, 3/4 cup halved cranberries, drained well on paper towels, and 2 tablespoons chopped fresh cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with Pita Crisps or tortilla chips, as desired.

CONNIE'S ZUCCHINI, AVACADO & PAMEGRANATE 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