Pumpkin, Avocado & Citrus Salsa with Lemon Herb Pita
Staying at home with movies more often shouldn’t mean missing out on the fun of great snacks while you watch. This salsa is both colorful and flavorful, and perfect for the fall season. It’s paired with a subtly flavored toasted pita to dip.
Ingredients
Salsa:
- 1 cup butternut pumpkin seeded, peeled & cubed
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 2 cups orange sections chopped
- 2 cups red grapefruit sections chopped
- 1 diced peeled avocado
- 1 clove garlic minced
- 1/4 cup red onion minced
- 1 tablespoon minced jalapeño pepper
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh cilantro chopped
Lemon Herb Pita:
- 3 pita bread rounds about 6” across
- 1 tablespoon olive oil
- 1/2 lemon zest & juice
- 1/4 teaspoon basil
- 1 teaspoon ⁄4garlic powder
Instructions
Salsa:
- Preheat the oven to 400 F and prepare a baking sheet by lining it with parchment paper.
- Add the chopped pumpkin to a bowl and drizzle with olive oil. Sprinkle with cumin and toss to coat.
- Spread in a single layer on the baking sheet and bake in the oven for about 15 minutes, until tender.
- Remove the pumpkin from the oven and cool for about 5 to 10 minutes.
- When it’s cooled, add the pumpkin to a bowl, along with the avocado, citrus fruits, garlic, red onion, pepper, and lemon juice. Salt to taste. Toss gently.
- Add the cilantro and stir into the salsa gently.
Pita:
- Preheat oven to 400 F.
- Split the pitas in half horizontally, and then cut each half into wedges suitable for salsa dipping. Arrange them in a single layer on a baking sheet.
- Drizzle the pita wedges with olive oil, then lemon juice.
- Combine the lemon zest, basil, and garlic powder in a small bowl, and sprinkle evenly over the pita.
- Bake in the oven for about 5 minutes, until crisp. They should only just begin to brown at the edges.
Tried this recipe?Let us know how it was!
Related Posts
