Pomegranate Olive Mint Salsa

MAKES ABOUT 2 1/2 CUPS • PREP TIME: 15 minutes • COOK TIME: not applicable

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.

1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1/2 cup kalamata or green olives, chopped
1/2 cup finely chopped fennel
1/4 cup pomegranate seeds
1/4 cup chopped walnuts, toasted
2 scallions, minced
1 tablespoon extra-virgin olive oil
Freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper
Sea salt

Put the parsley, mint, olives, 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.

Absolutely delicious with Roasted Ginger Salmon.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.