Zucchini, Avocado, and Pomegranate Salsa

2 cups

This red and green salsa combines roasted zucchini, creamy avocado, juicy pomegranate seeds, and pungent feta cheese. The avocado is a source of good fat, as is the olive oil used to coat the zucchini. Chips are cut from whole-wheat pitas, and then toasted.


  • 2 zucchini (about 1 pound), trimmed and cut into ½-inch dice (about 3 ½ cups)

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon finely chopped fresh oregano

  • ¾ teaspoon coarse salt

  • Freshly ground pepper

  • ¼ cup finely chopped red onion

  • 1 avocado, halved, pitted, peeled, and cut into ¼-inch dice (about 1 cup)

  • ½ cup pomegranate seeds

  • 1 tablespoon crumbled feta cheese

  • 1 tablespoon fresh lime juice

  • 3 whole-wheat pitas (6 inches each)

  • Olive-oil, cooking spray


  1. Preheat oven to 425 degrees. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)

  2. Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).

  3. Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa.

Cook's Notes

Pitas can be stored in an airtight container at room temperature up to 3 days.

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