Monday, December 10, 2012

Avocado Chimichurri

Fresh avocados are well complimented with this chimichurri sauce recipe that was featured in Vegetarian Times. A recipe really worth sharing.  I also tried this recipe as guacamole by simply mashing the avocados into sauce, but it is truly best served with the avocados cut into cubes.

This dish is excellent served as a starter with tortilla chips or Bruchetta bread.  Also try this as a topping to burgers, grilled chicken sandwiches, or even a  BLT.   Works great with salads as well.

Tip: For quick demo on how to cut an avocado see video below.

Servings: 2-to-4
Active Time: 10 Minutes

2 Tablespoons Lemon Juice
2 Tablespoons Red Wine Vinegar
3 Cloves Garlic Minced
1/2 Teaspoon Salt
1/2 Teaspoon Crushed Red Pepper Flakes
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Black Pepper
1/4 Cup Olive Oil
1/2 Cup Chopped Cilantro
2 Hass Avocados Peeled and Cubed

Step 1: Chimichurri Dressing --  In a medium bowl add the lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, black pepper and olive oil.  Stir until well combined.  Add the cilantro and stir again until well mixed.

Step 2:  Place the peeled and cubed Avocado on a plate or large bowl.  Slowly pour the dressing over the avocado and gently fold the cubes until well coated with the Chimchurri dressing.

Quick video on how to cut and slice an avocado

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