0
Photo, Erik Putz.
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.
Calories 104, Protein 1g, Carbohydrates 4g, Fat 10g, Fibre 2g, Sodium 79mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.