Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Lemon Salsa with Capers, Celery and Avocado https://www.metro.ca/userfiles/image/recipes/salsa-citronnee-aux-capres-au-celeri-et-a-avocat-10094.jpg PT15M PT00M PT15M
In a bowl, combine the diced red pepper, celery, avocado, capers, lemon zest and lemon juice and olive oil. Mix well. Add dill, a dash of salt and a good pinch of pepper. Mix all the ingredients in the bowl and let marinate for a few minutes before serving with seafood sausages.
2 3/4
0 0 0 0
1/2 cup (125 mL) red pepper dices 1 cup (250 mL) celery diced 1 cup (250 mL) avocado diced 1 Tbsp. (15 ml) capers rinsed and finely chopped 1/2 tsp. (2 1/2 ml) lemon zest 1 1/2 Tbsp. (22 mL) lemon juice 2 Tbsp. (30 mL) extra virgin olive oil 1 1/2 Tbsp. (22 mL) fresh dill finely chopped sufficient quantity, salt and pepper
Lemon Salsa with Capers, Celery and Avocado

Lemon Salsa with Capers, Celery and Avocado

Rate this recipe
0 Vote
2 3/4
cups
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    red pepper dices
    You might like:

    Flyer Deals  (2)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3PK PRODUCT OF ONTARIO SWEET SHEPHERD PEPPERS 3 PK PRODUCT OF ONTARIO


    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 1 cup
    (250 mL)
    celery diced
  • 1 cup
    (250 mL)
    avocado diced
  • 1 Tbsp.
    (15 ml)
    capers rinsed and finely chopped
    You might like:

    Flyer Deal  (1)
    SAVE 1.60
    GREEN TABLE KIMCHI

    GREEN TABLE KIMCHI

    $7.99 ea.

    500 ml, SELECTED VARIETIES


  • 1/2 tsp.
    (2 1/2 ml)
    lemon zest
  • 1 1/2 Tbsp.
    (22 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 1 1/2 Tbsp.
    (22 mL)
    fresh dill finely chopped

  • sufficient quantity, salt and pepper
Imprimer ma sélection

Preparation

In a bowl, combine the diced red pepper, celery, avocado, capers, lemon zest and lemon juice and olive oil. Mix well.

Add dill, a dash of salt and a good pinch of pepper.

Mix all the ingredients in the bowl and let marinate for a few minutes before serving with seafood sausages.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.