By Mary Lindsay Jackson, RN, LDN
Keep things on your plate light with this perfect side dish rich in nutrients and color. Happy and healthy eating this winter!
1 cup pomegranate arils
½ nectarine, peach or Fuji apple, finely chopped
1 Tbsp finely chopped red onion
2 tsp finely chopped jalapeño pepper, optional
2 tsp pomegranate molasses (or 2 Tbsp pomegranate juice)
¼ tsp salt
freshly ground black pepper
¼ cup chopped cilantro
In a bowl, use fork to combine pomegranate arils, nectarine, onion, jalapeño (if using), pomegranate molasses, salt and 3-4 grinds of pepper. Mix in cilantro. Let salsa sit for 10 minutes so flavors can meld.
Serve as an accompaniment with chicken, turkey, pork chops or grilled shrimp. This also makes a great dip for whole wheat pita chips. Sprinkle over green salad, combine with cooked quinoa or add a spoonful to garnish a bowl of butternut squash soup. Salsa keeps for 2 days, tightly covered in refrigerator.
4 servings (2 Tbsp)
- 19 calories
- 1 g total fat (0 g saturated fat)
- 4 g carbohydrate
- 1 g protein
- 1 g dietary fiber
- 60 mg sodium
Courtesy American Institute for Cancer Research
Recipes are created and provided by Mary Lindsay Jackson, RN, LDN, Clinical Nutritionist Educator for Mission Weight Management.