This recipe is bright, fresh, sweet, tangy, creamy, crunchy - all the good things at once. And it just so happens to make the most of some of the best seasonal fruit around right now: kiwi fruit and pomegranate.
Kiwis are packed with vitamin C (more than oranges, surprisingly), fibre, and antioxidants that support your immune system and gut health. They’ve also become pretty well known for their potential sleep-supporting benefits, thanks to their naturally occurring serotonin, melatonin and antioxidant content. A few studies have even linked eating kiwi fruit before bed with improved sleep quality and duration - not bad for a fuzzy little fruit.
Pomegranates bring their own little burst of goodness too! They’re loaded with polyphenols that help fight inflammation and support heart health. Then there’s avocado, bringing the healthy fats and creaminess that ties the whole thing together.
This recipe feels like the perfect example of what “Eat Happy” really means.
What you’ll need
- 3–4 ripe kiwifruit, peeled and chopped
- ¼ cup pomegranate seeds
- ½ avocado, chopped
- 1 tbsp finely chopped pickled jalapeño (only if you like spice)
- 1 tbsp chopped fresh coriander
- 1 tbsp lime juice
- 1 tsp extra virgin olive oil
- Salt and pepper, to taste
How to make it
Add everything to a bowl and gently toss to combine. Try not to mash the avocado too much - you want little creamy chunks throughout.
Season with salt and pepper to taste and give it a final taste test. If your kiwis are very sweet, an extra squeeze of lime works beautifully too.
That’s it. Fresh, colourful, and ridiculously delicious.
What it goes well with
This salsa is excellent spooned over:
- Wild-caught baked fish
- Tacos or burrito bowls
- Nachos
- Grilled chicken
- Corn & zucchini fritters
