Quick and Delicious Pineapple Pomegranate Salsa With Dill
This refreshing Pineapple Pomegranate Salsa with Dill is perfect for summer gatherings or as a healthy snack any time of the year. Made with diced fresh pineapple, pomegranate seeds, shallots, fresh dill, and a few pantry staples, this recipe is quick and easy to make. The combination of sweet and tangy flavors, along with the vibrant colors, make it a crowd-pleaser. Serve it with tortilla chips, as a topping for grilled chicken or fish, or as a side dish. This recipe yields about 4 servings and is gluten-free, dairy-free, and vegan-friendly.
Ingredients
- 1 cup diced fresh pineapple
- 1 cup frozen or fresh pomegranate seeds
- 1 small shallot, finely chopped
- 2 tbsp chopped fresh dill
- 1 pc lime juice and zest
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- In a large bowl, combine all ingredients and stir well to combine.
- Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld together.
- Serve the salsa with tortilla chips, as a topping for grilled chicken or fish, or as a side dish.
Notes
- To make the salsa ahead of time, prepare all the ingredients and store them separately in airtight containers in the fridge. Mix them together just before serving.
- If you can't find fresh pomegranate seeds, you can use frozen ones or substitute with dried cranberries or cherries.
- Adjust the amount of salt and vinegar to your liking. Taste the salsa and add more if needed.
- For extra heat, you can add a finely chopped jalapeño pepper or a pinch of cayenne pepper to the salsa.
- If you're using canned pineapple, drain the juice well and pat the pineapple pieces dry with paper towels before dicing them.
- Leftover salsa can be stored in an airtight container in the fridge for up to 3 days. It may become slightly watery, so drain off any excess liquid before serving.