- Calories: 80
- Protein: 3 g
- Total Fat: 4.5 g
- Unsaturated Fat: 4.5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 9 g
- Dietary Fiber: 3 g
- Total Sugar:5 g
- Natural Sugar: 5 g
- Added Sugar: 0 g
- Sodium: 100 mg
This delectable salsa is packed with tons of flavor and plenty of antioxidant-rich produce, like onions, garlic, tomatillos and pomegranate seeds. And if you’re big on meal prepping, this simple salsa is easy to make ahead and can be stored in the fridge for up to 5 days. When you’re ready to eat, simple serve with celery sticks, sliced carrots, or whole grain crackers. P.S. if you’re wondering if the “magic seeds” have super powers… yes, they’re a mix of toasted sunflower seeds and pomegranate seeds and come packed with healthy goodness!
- Prep time
- Total Time
- • ¼ cup sunflower seeds
- • 12 oz tomatillos, remove the husk, and wash
- • ½ yellow onion, cut in half, attached at the root
- • 2 cloves garlic, peeled, left whole
- • 1 tablespoon lemon juice
- • ¼ teaspoon kosher salt
- • Handful of fresh cilantro, leaves and soft stems (1 cup, loosely packed)
- • ¼ cup or more pomegranate seeds
- • Carrot and celery sticks, or whole grain crackers for dipping
Preheat oven or toaster oven to 425 degrees. Place sunflower seeds on a sheet pan and toast for 3 or 4 minutes. Remove, transfer to a bowl and let cool
Coat the sheet tray with olive oil spray and place the onion wedges, garlic and washed tomatillos on it, whole. Mist veggie and garlic tops with additional olive oil spray. Cook in oven until they start to color, checking every 10 minutes or so, turning them as they brown. Remove veggies to a bowl when they are deeply colored on both sides, almost charred (this will take about 30 minutes). Let the veggies cool, and then place in a blender with all the accumulated juices.
Add lemon juice, salt, cilantro and 2 tablespoons of the toasted sunflower seeds. Blend until smooth, then transfer to a serving bowl and garnish the top with a sprinkling of “magic seeds” (AKA pomegranate arils and remaining toasted sunflower seeds).
Salsa may be stored for up to 5 days in a sealed container in the fridge. Serve with carrots slices, celery sticks, whole grain crackers or tortilla chips.
Nutrition provided for 1 serving of dip, without dippers.