Combine all ingredients above and gently combine with a rubber spatula and serve with tortilla chips!
It is easy to find packaged pomegranate seeds if you don’t want to seed the pomegranate.
To toast the cumin seeds, put them in a small skillet on medium-high heat and cook while shaking the skillet back and forth for about 1 - 2 minutes until you notice they are turning a golden brown. Let them cool before adding to the dip.
If you can’t find clementines, tangerines can be used.
When pomegranates are not in season, try substituting with mangos.
Gr8 Do-Ahead Tips:
You can make the salsa, minus the avocado mixture, a day ahead. Drain some of the juice and then add the avocado right before serving.