This is another great dish to come out of our cottage escapades.
It was a true pleasure to know that I did not have to worry about vegan options. I brought a few veggie burgers for the grill, but otherwise, the vegetables were plentiful. And avocados. All avocados at the cottage. When you get tired of guacamole (is that possible??), this is a fun dish.
I had been thinking of trying to make chimichurri for a while but hesitant with the amount of parsley in most recipes. Parsley is possibly my least favourite flavour, right up there with celery which is slightly more tolerable. This was great, though. A nice amount of spice that was not overrun by herbs. Chuimichurri is a green typically used for grilled meats but here, the chunks of avocado substituted to make a fabulous dip. The original recipe suggests using it as a bruschetta topping but everyone simply lapped it up by the spoonful. Because it is simple to prepare the chimichurri sauce in advance, this is a fancy looking dip but also very portable and simple to make. I can see this becoming a staple around the barbecue this summer. Enjoy!
What do you like to make with avocado?
Other dishes avocado fans will love:
Adapted from Vegetarian Times
2 tbsp lemon juice
2 tbsp red wine vinegar
1 tbsp minced garlic (3 cloves)
3/4 tsp salt
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped fresh parsley
2 large avocados, peeled, pitted, and cubed
1. In a small bowl, combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper. Whisk in the oil, and then stir in cilantro and parsley. Fold in avocado cubes. Can eat with a spoon, as a chunky dip or put on top toasted bread as a bruschetta.