There is no such thing as to many condiment recipes to have in your cook book. It is the perfect way to spice up and bring wonderful depths of flavour to any meal, making every dish come alive. With this Tomato Avocado Paleo Salsa, I have used it to bring flavour to bland chicken breast, pork loin, yet the most amazing way I have used this salsa for is a stuffed portobello mushroom top. If you would like to try it, simple follow the recipe below for the salsa, take the stem out of the portobello mushroom top. Personally I like to grill the portobello top before stuffing, however, during the cold months, stuff the portobello top then place on baking sheet prepared with parchment paper loosely covered with tin foil, place in the oven at 350 degree F bake for 10-20 minutes. You know it will be done when the portobello top is tender. Would suggest checking stuffed portobello at 10 minutes and increasing time by 3-5 minute increments.
2 garlic cloves
1 anchovy fillet
1/4 cup capers, drained
2 tbsp lemon juice
1 tbsp lemon zest
1/2 cup extra virgin olive oil
1 1/2 cups flat leaf parsley
1 pint cherry tomatoes, chopped
2 avocados, peeled, seeded, and cubed
1/2 to 1 small red onion, diced
- Blend garlic, anchovy, capers, lemon juice, lemon zest in food processor.
- Add parsley and olive oil to food processor, pulse until chopped.
- Place in a bowl. Add tomatoes, red onion, and avocado.
Serving Size: 1/2 cupby