Zucchini, Avocado, and Pomegranate Salsa Recipe

Name: Zucchini, Avocado, and Pomegranate Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini (about 1 pound), trimmed and cut into 1/2-inch dice (about 3 1/2 cups); 1 tablespoon extra-virgin olive oil; 1 teaspoon finely chopped fresh oregano; 3/4 teaspoon coarse salt; Freshly ground pepper; 1/4 cup finely chopped red onion; 1 avocado, halved, pitted, peeled, and cut into 1/4-inch dice (about 1 cup); 1/2 cup pomegranate seeds; 1 tablespoon crumbled feta cheese; 1 tablespoon fresh lime juice; 3 whole-wheat pitas (6 inches each); Olive oil cooking spray

Servings: persons

2 zucchini (about 1 pound), trimmed and cut into 1/2-inch dice (about 3 1/2 cups)
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh oregano
3/4 teaspoon coarse salt
Freshly ground pepper
1/4 cup finely chopped red onion
1 avocado, halved, pitted, peeled, and cut into 1/4-inch dice (about 1 cup)
1/2 cup pomegranate seeds
1 tablespoon crumbled feta cheese
1 tablespoon fresh lime juice
3 whole-wheat pitas (6 inches each)
Olive oil cooking spray

1
Preheat the oven to 425F.
2
Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
3
Spread zucchini in a single layer on a rimmed baking sheet.
4
Roast, tossing once, until tender and golden brown, about 25 minutes.
5
Transfer sheet to a wire rack; let zucchini cool completely.
6
(Leave oven on.)
7
Transfer zucchini to a medium bowl.
8
Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine.
9
Refrigerate 30 minutes (up to 2 hours).
10
Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles.
11
Arrange on a rimmed baking sheet.
12
Lightly coat both sides with cooking spray.
13
Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
14
Bake, flipping once, until pale golden brown, about 5 minutes.
15
Serve with salsa.
16
The pitas can be stored in an airtight container at room temperature up to 3 days.
17
Per serving (1/3 cup Salsa, 6 Chips)
18
Calories: 162
19
Saturated fat: 1g
20
Unsaturated fat: 6g
21
Cholesterol: 1mg
22
Carbohydrate: 21g
23
Sodium: 287mg
24
Protein: 4g
25
Fiber: 5g

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 zucchini (about 1 pound), trimmed and cut into 1/2-inch dice (about 3 1/2 cups), 1 tablespoon extra-virgin olive oil, 1 teaspoon finely chopped fresh oregano, 3/4 teaspoon coarse salt, and more.

Yes, Zucchini, Avocado, and Pomegranate Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Zucchini, Avocado, and Pomegranate Salsa

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