Pomegranate Olive Mint Salsa [HMC]

Painting, like cooking, is all about getting into a zone, which is probably why I like doing both. They're complementary in another way; I'm visually driven, and when I'm working on a painting--as I was this past summer--I'm drawn to foods that create a color sensation on the plate. Don't ask me why--maybe there's something about color that impacts taste--but foods that blend well visually also taste fantastic together. I know that not many people would put pomegranate seeds together with olives and fennel, but you gotta trust me on this one; it's not only a dance party for the mouth, but your eyes will widen at how good it looks.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the parsley, mint, capers, fennel, pomegranate seeds, walnuts, scallions, olive oil, 2 teaspoons of lemon juice, black pepper, and a pinch of salt in a bowl and stir gently to combine. For optimal flavor, cover and let sit at room temperature for 15 minutes before serving. Taste; you may want to add another squeeze of lemon or a pinch of salt.

Step 2

Store in an airtight container in the refrigerator for up to 4 days. Calories: 33 per serving.