Orange and Avocado Salsa with Pomegranate Seeds

Fresh pico de gallo atop quesadillas and black bean salads are some of my favorite things to eat, especially in the summer. I was simply looking for a recipe with pomegranate seeds and found this recipe.  It was a great addition to a nacho bar I was making for my family.  My husband enjoyed eating it like a salad.  If you are in the mood for something fresh and fun, try this salsa.  

Orange and Avocado Salsa with Pomegranate Seeds

Adapted from Skinny Dips by Diane Morgan

(Printable Recipe)

1 tablespoon fresh lime juice 
1 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
3 navel oranges
Seeds from 1 pomegranate*
1 large Hass avocado , halved, pitted, peeled, and cut into 1/2-inch pieces
1/3 cup diced red onion
1 small jalapeno, seeded and minced
2 green onions , including half of the green tops, cut into thin slices
1/4 cup chopped fresh cilantro leaves

In a large bowl, whisk together lime juice, salt, and pepper until salt dissolves.

Remove all skin, white pith, and seeds from the oranges. Cut orange segments into 1/2-inch pieces and add to bowl containing lime juice.

To extract the seeds from the pomegranate, cut the fruit into quarters. Submerge the quarters in a large bowl of cold water and place it in the kitchen sink to contain any squirting pomegranate juice. Using your fingers, gently detach the seeds from the membrane and rind. The seeds will sink to the bottom of the bowl. Discard any pith, drain the water, blot the seeds lightly with paper towels, and add to the bowl with the orange segments.  * Note:  Our Sam's Club is selling the fresh pomegranate arils fresh and ready to eat and use.  


Add the avocado, red onion, jalapeño, green onion, and cilantro to the bowl. Using a rubber spatula, gently fold the ingredients together, being careful to not mash the avocados. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow flavors to meld. Serve at room temperature with tortilla chips or eat as a salad.