Tomato-avocado salsaBy Chatelaine
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- 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
- 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)
- 1 g,
- 4 g,
- 10 g,
- 2 g,
- 79 mg.