Avocado and Tomato Appetizer
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 125 |
| pro | 2 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 3 g |
| chol | 3 mg |
| sodium | 151 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 6 |
| vit C | 20 |
| folate | 18 |
- Portion size: 6 to 8
Top crusty bread, bruschetta-style, with this mix of creamy, ripe avocados, juicy tomatoes and sweet onion. If the tomatoes are tiny, just cut them into halves.
Ingredients
- 6 6anchovy filletanchovy fillets, or 1/3 cup (75 mL) chopped pitted olives
- 1-1/2 cups 1-1/2cupscherry tomatocherry tomatoes, quartered
- 1/4 cup 1/4cupfinely chopped Spanish onion or sweet onion
- 1/4 cup 1/4cupminced fresh parsley
- 2 tbsp 2tbsplemon juice
- 2 tbsp 2tbspextra-virgin olive oil
- 1 tbsp 1tbspdrained capercapers
- 2 2avocadoavocados
Preparation
In small bowl, cover anchovies with cold water and let soak for 15 minutes. Drain and pat dry; finely chop and place in bowl. Add tomatoes, onion, parsley, lemon juice, oil and capers.
Peel, pit and cut avocados into chunks; arrange on serving plates. Mound tomato mixture over avocados.
Source : Canadian Living Magazine: June 2005
