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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) zest of lemon 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

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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
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO 7.69/kg


  • 1 cup
    (250 mL)
    celery diced
  • 1 cup
    (250 mL)
    avocado diced
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    AVOCADOS

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    3 for $5.00

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    $3.99 ea.

    3 PK PRODUCT OF MEXICO


  • 1 Tbsp.
    (15 ml)
    capers rinsed and finely chopped
  • 1/2 tsp.
    (2 1/2 ml)
    zest of lemon
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    LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY GRAPEFRUITS 3 lb PRODUCT OF U.S.A. CLEMENTINES 2 lb PRODUCT OF MOROCCO

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    $3.99 ea.


  • 1 1/2 Tbsp.
    (22 mL)
    lemon juice
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    LEMONS 2 lb PRODUCT OF SPAIN OR TURKEY GRAPEFRUITS 3 lb PRODUCT OF U.S.A. CLEMENTINES 2 lb PRODUCT OF MOROCCO

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    $3.99 ea.


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

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    $6.99 ea.

    250 ml, 1 l 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.

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