Tomato-avocado salsa

Prep 10 min
Total 10 min
Makes 4 cups

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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.

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