Ingredients1 h servings 477 cals
- In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper. Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving.
Per Serving: 477 calories; 42.6 g fat; 23.3 g carbohydrates; 9.4 g protein; 11 mg cholesterol; 552 mg sodium. Full nutrition
ReviewsRead all reviews 12
This was pretty tangy and a little bit sweet. I used a whole can of olives (20 was about half a can), and instead of dumping 1/2 cup of cheese into the salad, I grated a small amount over each s...
Really easy. A little tangy but still very good. Replace the capers with artichokes for a different flavor.
This is a very simple but tasy recipe. I don't like capers, so these were omitted. Instead I used canned artichoke hearts, drained and sliced in half. Delicious!
I had to adjust this recipe becuase I did not have everything on hand, used white wine vinegar and a little lemon juice with the oil added garlic powder and red onion and salt and pepper, skippe...
My mother and I tried this recipe out and, like others I see here, found it to be delicious but intense. As it turns out, neither of us are a big fan of capers so next time we substituted them f...
We really liked this, however, I used a green olive tampanade from the jar instead of the black. Delicious and thanks!
This makes a great side dish, but I don't think anyone would want to eat more than a small serving because it is very strong. But it is super tasty.
If you love avocado as I do and cannot find enough different ways of eating it, you will love this. It is awesomely yummy!