This Pomegranate Cucumber Salsa is crisp, light and refreshing alternative to traditional salsa!! This salsa recipe require just six fresh ingredient, plus a couple pantry staples and it’s so versatile! You can serve it with chips, spoon it over fish or chicken, use it as a garnish for tacos, or add it to salads for a burst of texture and flavor! Or, you can serve it over cheese as a festive appetizer for the holidays!! Regardless of how you use it, you will love this quick and easy salsa!!
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Pomegranate Cucumber Salsa
This festive winter salsa is the perfect mix of sweet and savory! Tart, slight sweet and crunchy pops of pomegranate arils mixed with cool cucumber, smoky jalapeno, pungent red onions, tangy lime juice and herbaceous fresh cilantro. This healthy homemade salsa is bursting with bright, refreshing flavors. If you love traditional, tomato based salsa, you will love this colorful departure as it is delicious and (oddly) addictive!
Made with just 8 simple ingredients and prepared in a matter of mere minutes, this red and green salsa can be made in advance, travels well and it’s extremely versatile! Whether you spoon it over soft cheese as a holiday appetizer, serve it with plenty of chips as a Christmas salsa, or use it on tacos as a relish, this salsa is guaranteed to get rave reviews!
What is pomegranate salsa?
Pomegranate cucumber salsa is a light and healthy vegetarian dish which can be served as a dip, salad, sauce, condiment or topping. Tart and slightly sweet in flavor, this refreshing salsa can easily be customized to taste!
What’s in cucumber salsa?
The exact ingredients in cucumber salsa can vary tremendously from recipe to recipe, however all of them will utilize cucumber, onion, cilantro and lime. This quick and easy, no fuss salsa also contains pomegranate arils, jalapenos and pantry seasonings.
How to customize pomegranate cucumber salsa?
This fresh homemade salsa is easily customizable! You can modify the heat, seasonings and ingredients to create a salsa that is perfect for both the occasion and your taste!
What to add to pomegranate cucumber salsa?
- Diced Pear
- Sliced Chives or Scallions
- Diced Bell Pepper
- Seeded and diced Tomato
- Diced Melon – honeydew, cantelope, watermelon
- Finely diced Poblano Pepper
- Diced Avocado
- Minced Garlic or Garlic Powder
- Fresh Flat-leaf Parsley
- Chili Powder
How to cut a pomegranate?
There are numerous ways to cut open and de-seed a pomegranate, however this technique is by far my favorite! Not only is this method incredibly easy, it’s also a lot less messy than other techniques I’ve tried!
- Cut the top off. Use a sharp paring knife to remove the top crown portion of the pomegranate. Make sure you hold your knife at an angle to remove a cone shape of pith, but avoid cutting into any seeds. (Photo 1)
- Make shallow, vertical cuts down the sides. If you look at the outside of the pomegranate you will see (and feel) there are some ridges that run vertically down the pomegranate. Starting at the top of the pomegranate where you previously cut, use your knife to cut along the ridges (from top to bottom) just through the red skin and most of the white pith portions of the pomegranate, but don’t cut too deep or you will cut into the seeds. (Photo 2) Note: The exact number of ridges will vary from pomegranate to pomegranate, but on average there are about six.
- Pull the pomegranate apart. Place your thumbs inside the top crown end of the pomegranate and press against opposing segments of the pomegranate to pry open. Gently pull the pomegranate apart into segments. (Photo 3)
- De-seed: I’ve seen people use a wooden spoon to whack the outside skin portion of the pomegranate to release the arils, but honestly, that makes a huge mess. Instead, use your fingers to gently pry away the seeds from the peel and membrane – they should easily release! Make sure you work over bowl to catch the arils, or you can fill the bowl with a bit of cool water. The seeds will sink to the bottom while the white pieces of membrane will float to the top.
How to store pomegranate seeds (arils)?
Pomegranate arils (seeds) should be stored in an airtight container in the refrigerator and will keep for up to 4-5 days.
Alternatively, arils can be frozen! Line a rimmed baking sheet with wax paper. Arrange the arils in a single layer. Transfer the baking sheet to the freezer and freeze for 1 1/2 – 2 hours, or until frozen. Transfer arils to a freezer-safe zip-closure bag. Frozen arils will keep for up to one year.
How to make pomegranate cucumber salsa?
Pomegranate salsa is extremely easy to make and requires very little hands on preparation! This vibrant salsa can be ready in 10 minutes (or less) and only requires four quick and painless steps!
- Soak onions (optional): Place red onions in a medium bowl. Cover with cold water and allow to soak for 15 minutes. Drain.
- Make the salsa: Return dry onions to the bowl. Add in pomegranate seeds, cucumber, jalapeno, lime juice and zest. Toss to combine.
- Add seasoning: Add cilantro, sugar, cumin and ¼ teaspoon sea salt. Toss to combine. Taste and adjust for seasonings.
- Serve: For best taste, cover the bowl and refrigerate for 1 hour to allow the flavors to develop. Serve and enjoy!
How to serve pomegranate cucumber salsa?
Cucumber salsa is very versatile and can be served numerous ways!
- Serve salsa as an easy, yet elegant dip with chips or crackers.
- Spoon salsa on top of soft cheese (goat, brie or camembert) as a jewel-toned topping.
- Add salsa to the top of avocado toast as a crunchy, beautiful finishing touch.
- Pile salsa high on top of nachos for a fresh and festive twist.
- Add salsa to green salads for a burst of bright flavor.
- Use salsa as a relish for tacos or burrito bowls.
- Spoon salsa over fish, chicken, seafood or pork.
- Serve salsa plain as a healthy and fresh side dish.
- Mix salsa with rice, cauliflower rice, wild rice or quinoa for a hearty side dish.
- Sprinkle salsa over the top of roasted butternut or acorn squash for a healthy, colorful side dish.
Can pomegranate salsa be made in advance?
Cucumber pomegranate salsa actually tastes best if it is prepared in advance so the flavors have a chance to develop and meld. Since the flavors in the salsa will intensify over time, I recommend you make the salsa at least 1-2 hours in advance, however you can prepare it up to 24 hours in advance! Please note, while the flavors will blend, so will the colors. If you are looking for the colors to be bright and distinct (as pictured), only make the salsa up to 1 hour in advance.
How long does cucumber salsa last?
Cucumber salsa should be stored in an airtight container in the refrigerator. Properly stored salsa will last for up to 5 days.
Can you freeze pomegranate cucumber salsa?
Unfortunately, this winter salsa does not freeze well as it contains cucumbers. Since cucumbers are high in moisture they will turn to ice when diced and frozen, which results in a very mushy, watery texture once thawed.
Is pomegranate cucumber salsa healthy?
Cucumber pomegranate salsa is incredibly nutritious and made with fresh ingredients!
Pomegranate arils (seeds) are rich in fiber and potassium, plus a good source of vitamin C as well as folic acid. They are also a wonderful source of antioxidants and help protect from free radicals!
Cucumbers are low in calories but high in vitamins and minerals. As well, cucumbers are rich in beneficial antioxidants and aid in hydration!
Overall, this salsa is refreshing, healthy and a wonderful, versatile addition to any diet!
How many calories in cucumber salsa? How many carbs?
The exact number of calories in winter salsa will depend upon the recipe and precise measurement of ingredients used. This fresh pomegranate salsa serves eight and has approximately 68 calories and 16 grams of carbohydrates per serving (1/2 a cup).
Fresh, festive and delicious, this salsa is the perfect holiday appetizer or healthy dip to have on hand in the refrigerator! Easy to prepare and bursting with bright flavors, this salsa will easily become a winter favorite!
Until next week, friends, cheers – to Christmas salsa!
XOXO
Cheyanne
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How to make the best Pomegranate Cucumber Salsa recipe👇
Pomegranate Cucumber Salsa
Equipment
- Medium Mixing Bowl
Ingredients
- ½ small Red Onion – finely diced (about ½ cup)
- 2 large Pomegranates – sliced and seeds removed (about 2 heaping cups) (SEE NOTES)
- ½ Seedless Cucumber – small dice (about 1 heaping cup)
- 1-2 Jalapenos – seeds, ribs and stem removed & finely diced
- 1 Lime – juice and zest
- 1/3 Cup Fresh Cilantro Leaves – roughly chopped
- ½ teaspoon Granulated Sugar – or more to taste
- ¼ tsp Cumin
- Sea Salt
For Serving: Serve as a dip with Crackers or Chips OR Spoon over Grilled Chicken or Pork
Instructions
- Soak onions (optional): Place red onions in a medium bowl. Cover with cold water and allow to soak for 15 minutes. Drain. (SEE NOTES)
- Make the salsa: Return drained onions to the bowl. Add in the pomegranate seeds, cucumber, jalapeno and lime zest. Toss to combine.
- Add seasoning: Add the lime juice, cilantro, sugar, cumin and ¼ teaspoon sea salt. Toss to combine. Taste and adjust for seasonings.
- Serve: For best taste, cover the bowl and refrigerate for 1 hour to allow the flavors to develop. Serve and enjoy!
Notes
- Step one, soaking the onions, is completely optional but highly recommended. Soaking the onions will remove the harsh bite and mellow the flavor.
- Cut the top off. Use a sharp paring knife to remove the top, crown portion of the pomegranate. Make sure sure you hold your knife at an angle to remove a cone shape of pith, but avoid cutting into any seeds.
- Make shallow, vertical cuts down the sides. If you look at the outside of the pomegranate you will see (and feel) there are some ridges that run vertically down the pomegranate. Starting at the top of the pomegranate where you previously cut, use your knife to cut along the ridges (from top to bottom) just through the red skin and most of the white pith portions of the pomegranate, but don't cut too deep or you will cut into the seeds. Note: The exact number of ridges will vary from pomegranate to pomegranate, but on average there are about six.
- Pull the pomegranate apart. Place your thumbs inside the top crown end of the pomegranate and press against opposing segments of the pomegranate to pry open. Gently pull the pomegranate apart into segments.
- De-seed: I've seen people use a wooden spoon to whack the outside skin portion of the pomegranate to release the arils, but honestly, that makes a huge mess. Instead, use your fingers to gently pry away the seeds from the peel and membrane - they should easily release! Make sure you work over bowl to catch the arils, or you can fill the bowl with a bit of cool water. The seeds will sink to the bottom while the white pieces of membrane will float to the top.
Nutrition
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Loving this pomegranate and cucumber salsa, Chey! So vibrant and colorful! Love the touch of sweetness the pomegranate gives!
Holiday food can often be rather heavy (In terms of both nutrition and the flavour&texture profile), so it’s important to have something light and refreshing. This salsa does the job perfectly! Needless to say, that red pomegranate seeds against green cucumbers abd jalapenos look so festive. Delicious!
What a stunning salsa, Cheyanne! I want to eat it on everything, including a spoon!! Thank you so much for the tips on getting the seeds from a pomegranate too – I always struggle.
Such vibrant colors and textures in this dish, love that you can customize it to your liking!
So festive! I love all the colours, flavours and textures in this salsa. Perfect for holiday eating 🙂
This is so pretty and festive! And I love all the flavors you have going on here–it’s a perfect healthy option for game day so I’m totally trying it soon. Have a great weekend, Chey!
What a perfect winter salsa Chey! It looks so Christmasy! I bet it’s nice and tangy too. What a delicious change up from the regular old salsa. Love it! Pinned and so excited to try this holiday season!
Light, juicy and so tasty…a perfect winter salad!