Pomegranate, Avocado and Zucchini Salsa!

Pomegranate, Avocado and Zucchini Salsa

2 Zucchini, trimmed and cut into 1/2 inch cubes (about 3 1/2 cups)

1 tbsp olive oil

1 1/2 tsp oregano

3/4 tsp salt

3/4 tsp black pepper

1/4 cup finely chopped red onion

1 avocado, halved, pitted and cut into 1/4 inch dice (about 1 cup)

1/2 cup pomegranate seeds

1-2 tbsp feta cheese (or more if you like it)

1-2 tbsp fresh lime juice

Preheat oven to 425.  Toss zucchini in olive oil, oregano, 1/4 tsp salt and a few grinds of fresh black pepper.  Spread onto a baking sheet and roast in oven until tender and golden brown, about 25 minutes.  Let cool.

Transfer zucchini to a bowl, add onion, avocado, pomegranate seeds, feta cheese, lime juice, a sprinkle of salt and a few grinds of fresh pepper.  Gently stir to combine. 

Refrigerate 30 minutes.  Can be made up to 2 hours in advance. 

Serve with pita chips, tortilla scoops, or with fish tacos.  It's delicious!