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Avocado with Minted Chimichurri Recipe
Fresh herbs and mint are blended together to make a scrumptious chimichurri sauce recipe. Drizzle over slices of avocado for a perfect pre-meal dish that both vegetarians and meat-lovers will adore. Or create your own avocado salad recipe combination with this chimichurri sauce topping and Fresh Hass Avocado.
Re-Calculate: Ingredients
Recipe features: Vegetarian
Ingredients:
- 6 ripe, Fresh Hass Avocados, halved, seeded, peeled and sliced
- 1 bunch mint, chopped
- 1/2 bunch Italian parsley, chopped
- 1/2 bunch chives, chopped
- 1/4 bunch cilantro, chopped
- 1 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 limes, juiced
- 4 cloves garlic, chopped
- 1/2 tsp. sweet paprika
- 1/4 tsp. crushed red pepper
- Salt, to taste
Instructions:
- In a small bowl, whisk together all ingredients except avocados to make chimichurri. Let sit at least 30 minutes, allowing flavors to combine.
- Just before serving, cut avocados in half, then peel, seed and slice them. Stack or scatter avocado slices in an attractive manner on serving plates and drizzle with chimichurri dressing. Serve immediately.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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