Tomato-avocado salsa
By ChatelaineThis article has not been rated yet.
PREP TIME
10 min
TOTAL TIME
10 min
Makes
4 cups
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.
FILED UNDER: appetizers dips entertaining gluten free vegetables
