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!
How to cut open and de-seed 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!
Recipe yields roughly 4 cups of salsa.
Nutritional information is an approximation and based upon 8 servings (1/2 cup of salsa)