Kiwi Salsa

Name: Kiwi Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 ripe kiwifruit, peeled, carefully chopped; 59 milliliters pomegranate seeds (arils); 1 avocado, peeled and chopped (see how to cut and peel an avocado); 1 Tbsp heaping tablespoon thinly sliced green onion; 1 Tbsp (adjust to taste) of chopped fresh or pickled jalapeño chili peppers (no seeds); 1 Tbsp chopped fresh cilantro; 1 teaspoon extra virgin olive oil; 1 serving Salt and pepper to taste

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your collection, Kiwi Salsa might be a recipe you should try. This recipe makes 6 servings with 74 calories, 1g of protein, and 4g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up pickled jalapeño chili peppers, pomegranate seeds, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 10 minutes. It works well as a hor d'oeuvre. If you like this recipe, take a look at these similar recipes: Sunny & Hot! Salsa (Pineapple Mango Kiwi Salsa), Kiwi Salsa, and Halibut with Kiwi Salsa.

Instructions

Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl.

Ingredients you will need

Pomegranate Seeds

Green Onions

Kiwi

Olive Oil

Avocado

Equipment you will use

Bowl

Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat.

Add cilantro.

Ingredients you will need

Cilantro

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment

Bowl

Ingredients

Servings:

ripe kiwifruit, peeled, carefully chopped 59milliliters

pomegranate seeds (arils)1

avocado, peeled and chopped (see how to cut and peel an avocado)1Tbsp

heaping tablespoon thinly sliced green onion 1Tbsp

(adjust to taste) of chopped fresh or pickled jalapeño chili peppers (no seeds)1Tbsp

chopped fresh cilantro 1teaspoon

extra virgin olive oil 1serving

Salt and pepper to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Salsa. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.