Tomato-avocado salsa

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PREP TIME

10 min

TOTAL TIME

10 min

Makes

4 cups

Tomato-avocado salsa

Photo, Erik Putz.

Ingredients

  • 2 garlic cloves
  • 1 anchovy fillet
  • 1/4 cup drained capers
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup olive oil
  • 1 1/2 cups packed chopped flat-leaf parsley
  • 1 pint cherry tomatoes , chopped
  • 2 avocados , pitted, peeled and cubed

Instructions

  • WHIRL garlic with anchovy, capers, lemon juice and zest in a food processor until chopped. Add oil and parsley, and pulse until coarsely chopped but not puréed. Scrape into a bowl and stir in tomatoes and avocado.

Chatelaine Quickies: Skillet chocolate chip cookie

Nutrition (per ¼ cup)

  • Calories
  • 104,
  • Protein
  • 1 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 10 g,
  • Fibre
  • 2 g,
  • Sodium
  • 79 mg.
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