Avocado and Tomato Appetizer

Tested Till Perfect

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.

Servings: 6 to 8

Ingredients:

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%
    6 anchovy fillets or 1/3 cup (75 mL) chopped pitted olives
    1-1/2 cups (375 mL) cherry tomatoes, quartered
    1/4 cup (50 mL) finely chopped Spanish or other sweet onion
    1/4 cup (50 mL) minced fresh parsley
    2 tbsp (25 mL) lemon juice
    2 tbsp (25 mL) extra-virgin olive oil
    1 tbsp (15 mL) drained capers
    2 avocados

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.

Additional Information

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Source

Canadian Living Magazine: June 2005





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