Pomegranate and Queso Fresco Salsa

Vegetarian
Gluten Free
Health score
1%
Pomegranate and Queso Fresco Salsa
45 min.
6
82kcal

Suggestions


Looking to elevate your appetizer game? Look no further than this vibrant Pomegranate and Queso Fresco Salsa! Bursting with color and flavor, this delightful dish is not only vegetarian and gluten-free, but it also brings a refreshing twist to your table. Perfect for any occasion, whether you're hosting a casual get-together or a festive celebration, this salsa is sure to impress your guests.

The star of this recipe is the jewel-like pomegranate seeds, which add a sweet and tangy burst to every bite. Combined with the creamy texture of crumbled queso fresco and the nutty crunch of toasted pine nuts, this salsa creates a harmonious blend of flavors and textures that will tantalize your taste buds. A hint of fresh basil and a drizzle of olive oil tie everything together, making it a truly irresistible treat.

Ready in just 45 minutes, this dish is not only quick to prepare but also a healthy option, clocking in at only 82 calories per serving. Serve it as an antipasti, a starter, or a snack, and watch as it disappears from the table in no time. So grab your ingredients and get ready to impress with this stunning Pomegranate and Queso Fresco Salsa that’s as delicious as it is beautiful!

Ingredients

  • tablespoons basil fresh thinly sliced
  • teaspoon olive oil 
  • 0.3 cup pinenuts 
  • cup pomegranate seeds 
  • tablespoons queso fresco crumbled
  • servings pepper black freshly ground

Equipment

  • bowl
  • frying pan

Directions

  1. Toast the pine nuts in a dry skillet over medium heatuntil golden, 4 minutes.
  2. Transfer to a plate to cool.
  3. In a small bowl, mix the pomegranate seeds, basil,queso fresco, and cooled pine nuts.
  4. Drizzle with theolive oil and season with salt and pepper.
  5. Reprinted with permission from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid, © 2011 Clarkson Potter a division of Random House, Inc.MARCELA VALLADOLID is the host of Discovery Travel and Living's Relatos con Sabor (Stories with Flavor), which airs in every Latin American country and on Discovery Familia in the United States. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide time between Tijuana and San Diego.

Nutrition Facts

Calories82kcal
Protein9.88%
Fat62.19%
Carbs27.93%

Properties

Glycemic Index
28.17
Glycemic Load
2.71
Inflammation Score
-2
Nutrition Score
4.3600000246711%

Flavonoids

Catechin
0.11mg
Epigallocatechin
0.04mg
Epicatechin
0.02mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:81.58kcal
4.08%
Fat:6.01g
9.25%
Saturated Fat:1.04g
6.49%
Carbohydrates:6.08g
2.03%
Net Carbohydrates:4.74g
1.72%
Sugar:4.06g
4.52%
Cholesterol:3.4mg
1.13%
Sodium:38.01mg
1.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.15g
4.3%
Manganese:0.55mg
27.44%
Vitamin K:10.9µg
10.38%
Phosphorus:61.69mg
6.17%
Copper:0.12mg
6.15%
Vitamin E:0.81mg
5.4%
Fiber:1.34g
5.35%
Magnesium:19.18mg
4.79%
Zinc:0.59mg
3.95%
Vitamin C:2.95mg
3.58%
Calcium:33.16mg
3.32%
Folate:13.11µg
3.28%
Potassium:107.75mg
3.08%
Vitamin B1:0.04mg
2.75%
Iron:0.44mg
2.43%
Vitamin B2:0.04mg
2.15%
Vitamin B3:0.34mg
1.68%
Selenium:1.13µg
1.62%
Vitamin A:77.07IU
1.54%
Vitamin B6:0.03mg
1.54%
Vitamin B5:0.14mg
1.41%
Vitamin B12:0.08µg
1.38%
Source:Epicurious