Tomato-avocado salsa

Prep 10 min
Total 10 min
Makes 4 cups



1/4 cup
drained capers
2 tbsp
1 tbsp
1/2 cup
1 1/2 cups
packed chopped flat-leaf parsley
1 pint
cherry tomatoes, chopped
avocados, pitted, peeled and cubed


  • 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.


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

Chatelaine Quickies: Skillet chocolate chip cookie

Issue: June 2015

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Photo credit: Photo, Erik Putz.

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