This recipe is a fun spin on bruschetta topping. It is great on top of grilled chicken, served alongside fish, as a salad and even just as it is. By now I'm sure most of you already know of my love affair with avocados and avocado oil. If you haven't tried it yet, you certainly should!!
Check out some of my other favorite low carb tomato recipes:
- Oven Roasted Basil Parmesan Tomatoes
- Balsamic Marinated Tomatoes
- Eggplant Bruschetta
- Roasted Red Pepper Tomato and Smoked Gouda Bisque
- Sun-Dried Tomato Garlic Dip
INGREDIENTS
6 Fresh Basil Leaves - Chopped
4 Roma Tomatoes – Diced
½ Cup Artichoke Hearts – Quartered
¼ Cup Kalamata Olives – Halved
¼ Cup Capers
3 Tbs. Avocado Oil
3 Tbs. Balsamic Vinegar
2 Tbs. Garlic – Minced
¾ tsp. Onion Powder
¾ tsp. Sea Salt
½ tsp. Black Pepper
DIRECTIONS
In a large mixing bowl, combine basil, tomatoes, artichoke hearts, kalamata olives, capers, avocado oil, balsamic vinegar, garlic, onion powder, sea salt, and pepper. Cover and refrigerate 2 hours.
Prep Time – 15 Minutes
Cook Time – 0 Minutes
Makes 4 Servings
Per Serving:
Calories – 152
Protein –less than 1 g
Carbs – 7.5 net g
Fat –13 g
