Tomato-avocado salsa
0
- Prep Time10 min
- Total Time10 min
- Makes4 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.
Nutrition (per ¼ cup)
Calories 104, Protein 1g, Carbohydrates 4g, Fat 10g, Fibre 2g, Sodium 79mg.
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