Pomegranates are red.
Mint leaves are green.
A more picturesque salsa,
I have never seen.
Just in time for Valentine’s Day, this lovely, crunchy salsa can be served as an appetizer, amuse-bouche, or used to top an entree of your choice. Think tacos, fajitas, or even veggie nachos! See, I love fondue as much as the next girl, but when I’m dreaming up a romantical evening, I want food that calls to all five senses. I want something visually stunning, tasty, aromatic, and sensual. I want to leave the table feeling completely satisfied, and still able to rock some lingerie. Seriously – it’s Valentine’s Day, folks! Enjoy!
Cucumber Bites with Pomegranate Salsa
1 small shallot, minced ~ 2 Tbsp
1 medium jicama, peeled, small dice
1 pomegranate, peeled, seeds separated
1 small cucumber, peeled and sliced thin
1 small jalapeno, seeded and minced
1 lime, juiced
1 pinch sea salt, to taste
Mint, Cilantro or Microgreens for garnish (Amaranth and Beet Microgreens pictured above)
1 pinch chili powder, optional for those who like it spicy
- Peel and mince shallot. Place minced shallot in a small bowl of cold water and set aside.
- Remove shallots from water and drain well. Toss with pomegranate seeds, jicama and jalapeno. Mix well. Add lime juice and salt to taste.
- Top each slice of cucumber with pomegranate salsa. Garnish and serve.
Mix it up! If you want to dice all of the jicama AND cucumber and serve the salsa on tortilla chips, that’s an option. You could dice all the jicama, and serve the salsa on cucumber slices. Or you could dice all of the cucumber, and serve the salsa on jicama slices. You could serve half on jicama, half on cucumber. What am I saying, exactly? That you can’t go wrong. Make it and taste for yourself (and your love, too).
You can find my 2014 V-Day Recipe Here.
Soundtrack: The Walk. Mayer Hawthorne.