Oh myyyyy look at what we have here. Have you ever had the pleasure of eating Chimichurri? It’s this amazingly fresh and versatile green sauce made from herbs, citrus and vinegar traditionally served with grilled meat in Argentina. Ever since first learning how to make it, I eat it over lots of stuff. My favorite is to put it on grilled white fish in the summer but today we’re going animal free and instead enjoying it over the flesh of ripe avocados on top of warm, crusty bread.
Consider it an Argentine Avocado bruschetta of sorts. Yeah, I like that.
What will you need?
2 ripe avocados, pits removed and cut into cubes
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
2 garlic cloves, diced
1 tsp dried oregano
1/2 cup mixture of chopped parsley and cilantro
Pinch of kosher salt, ground pepper, red pepper flakes
4-5 slices of toasted ciabatta bread
How do you make it?
Throw your bread in a toaster or the oven to get it nice and crispy.
In a medium bowl, combine the vinegar, lemon juice, olive oil, garlic, oregano, salt, pepper and red pepper flakes. Whisk together to combine.
Add your avocado chunks and coat each piece evenly.
Add your chopped cilantro and parsley.
Once your toasts are ready and you’ve stirred the mixture together, get ready for things to get real.