A fresh and simple way to spruce up the avocado.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

466.2 calories; 8.4 g protein; 23.2 g carbohydrates; 8.8 mg cholesterol; 553 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2006
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 serving (more would have been too rich for me). Because I didn't use as much cheese I added more salt. I think this would probably be best tossed with greens--especially arugula. Next time I'll add a few more capers. I'll probably use the dressing for other salads as well. UPDATE: I made this again and increased the capers used only 1 lime omitted the cheese and tossed it with arugula. Even better! I think the biggest difference was reducing the lime juice--much less puckering and the salad didn't seem as sweet. Read More
(22)
20 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/10/2006
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 serving (more would have been too rich for me). Because I didn't use as much cheese I added more salt. I think this would probably be best tossed with greens--especially arugula. Next time I'll add a few more capers. I'll probably use the dressing for other salads as well. UPDATE: I made this again and increased the capers used only 1 lime omitted the cheese and tossed it with arugula. Even better! I think the biggest difference was reducing the lime juice--much less puckering and the salad didn't seem as sweet. Read More
(22)
Rating: 4 stars
12/18/2007
Really easy. A little tangy but still very good. Replace the capers with artichokes for a different flavor. Read More
(15)
Rating: 4 stars
02/01/2006
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! Read More
(11)
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Rating: 4 stars
03/25/2009
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 skipped the parmesan. It was really good after it was in the fridge for a day and the avocados were really soft I used it as a sandwich spread mushed it on a hard kaiser roll with Black Forest Ham it was excellent. Even my skeptical hubby said it was good. Read More
(6)
Rating: 4 stars
11/16/2005
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. Read More
(5)
Rating: 4 stars
01/20/2007
We really liked this however I used a green olive tampanade from the jar instead of the black. Delicious and thanks! Read More
(5)
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Rating: 4 stars
05/30/2008
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 for 8oz of cheese-filled tortellini to balance the dish. This makes a perfect flavorful side or add more pasta or chopped chicken and you've got a quick dinner. Read More
(5)
Rating: 5 stars
02/08/2010
I want to just take this and blend it all together mashed up as a dip Read More
(4)
Rating: 4 stars
01/05/2010
Wonderful salad has a nice flavor. Will surely make it again Read More
(4)