With summer right around the corner, I have been eager to try out a few lighter, healthier, fruitier recipes. Today’s was a blood orange and avocado salsa with pomegranate seeds. MAH was my guinea pig… and to be honest, I was sort of nervous about how this would actually taste. But regardless, I gave it a whirl. (Truthfully, the photo of the recipe that I found completely sold me. The deep pinks and oranges, mixed with the green from the avocado… it made me think of summertime bbq’s.)
Due to blood oranges not being quite in season, the knowledgeable men at Whole Foods encouraged me to swap out the blood oranges for caracara navel oranges. Also, the recipe I built off of, called for a pomegranate, then taught you how to remove the seeds. I took the lazy way out of this and just bought fresh pomegranate seeds from Whole Foods. Figured if I had any left over, I could toss them on a salad later on in the week.
- 1 lime
- 1 tsp. kosher salt
- 1/8 tsp. freshly ground pepper (you can eyeball this… adding however much you like, depending on your taste)
- 6 blood oranges (I swapped this for 4 caracara oranges. Blood oranges are smaller than a regular orange, therefore, I didn’t need as many.)
- 1 pomegranate (or an extra large handful of pomegranate seeds)
- 1 large Hass avocado (halved, pitted and diced into ½ inch pieces)
- 2/3 c. diced red onion
- 1 jalapeno (remove the seeds, ribs and mince)
- 2 green onions, thinly chopped
- ¼ c. chopped fresh cilantro (you can also eyeball this. Some people are big cilantro fans, others not so much. Feel free to add the ¼ c. or a little less.)
In a large bowl, whisk together the squeezed lime juice, kosher salt and pepper. Salt should dissolve while you are whisking. Set aside. Remove all of the skin, white pith, and seeds from the 4 caracara oranges. Cut the segments into ½ pieces. Add to the large mixing bowl with the lime mixture. Now, make sure you use a spatula while mixing the rest of the ingredients… it will be more like a “folding” than “stirring”, being careful not to mash up any of the ingredients. Add pomegranate seeds to the mixing bowl. Fold all together.
Add your avocado, red onion, jalapeno, and green onion. Gently fold all of the ingredients together. Cover with saran wrap and place in fridge for at least one hour so flavors meld together. Once you are ready to serve, let bowl sit out to reach more of a room temperature. Add your cilantro, and fold together. Serve with tortilla chips. Enjoy!
*Quick side note… I am the biggest salsa fan. This is a great healthy snack/appetizer when entertaining quests. ¼ c. is less than 50 calories. This can be prepared up to 8 hours in advance.