Avocado Chimichurri

IMG_9163Dear human beings,

You NEED this in your life. Fasting or not, you have got to make this, and I can’t believe I haven’t put it on this blog until now, because it’s a big favorite around here.

But no worries. I’m here now. To change lives.

Avocados are nice. Guacamole is good. Chimichurri is better. We like to eat ours on top of toasted sourdough bread, but you could dip it with chips, or heck, eat it by the spoonful. You won’t be sad.

Avocado Chimichurri

2 tablespoons lemon juice
2 tablespoons red wine vinegar
3 cloves garlic, minced
3/4 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped fresh parsley
2 avocados, peeled, pitted, and cubed

Whisk it all together, except for the avocados. Fold those in at the end. Eat it on bread or with chips or all by itself.

(I often omit the cilantro because I have weirdos in my house. It’s excellent that way, too.)


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