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Zucchini, Avocado, and Pomegranate Salsa

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.

Source: Martha Stewart Living, December 2006
Yield

Ingredients

Directions

Cook's Notes

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

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  • genmarchand86
    12 DEC, 2016
    I have been doing this recipe for many years and it is still a big hit, whenever I make it. A keeper!
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