Avocado with Minted Chimichurri

  • Yield: servings


1bunch mint, chopped
1/2bunch flat-leaf parsley, chopped
1/2bunch chives, chopped
1/4bunch cilantro, chopped
1cup extra-virgin olive oil
1/4cup red wine vinegar
-- Juice of 2 limes
4-- garlic cloves, chopped
1/2teaspoon sweet paprika
1/4teaspoon crushed red pepper
-- Salt
6-- ripe avocados


  1. Whisk together all ingredients except avocados. Let stand 30 minutes to allow flavors to combine.
  2. Just before serving, cut avocados in half, peel, seed and slice. Arrange on serving plates and drizzle with sauce.


Recipe created by Mary Sue Milliken and Susan Feniger for the Hass Avocado Board, avocadocentral.com