Avocado with Minted Chimichurri

  • Yield servings


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



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