Monthly Archives: March 2011

Avocado Chimichurri Bruschetta Recipe

Avocado Chimichurri Bruschetta

Nothing is quite so satisfying as cutting into a fresh avocado, peeling back the skin, and finding a perfect specimen inside;  smooth and creamy, spotless green that is just soft enough to work with but firm enough to hold its shape when you slice it.  While eating one may feel utterly indulgent, avocados are actually very good for you.  Yes, they are high in fat, but it’s the good kind that helps to lower your cholesterol, and adding them to your diet offers all kind of benefits for your health.  They are a good source of vitamin K, dietary fiber, potassium, folic acid, vitamin B6, vitamin C, and copper.

About 12 years ago, I first  had chimichurri sauce in a Cuban place in town.  I had never tasted anything quite like it before, and it’s one of those flavors that has haunted me ever since.  In the years since, I have tried a few recipes and tasted other restaurants’ versions, but they have all been disappointments. Until this one came along…

The following recipe is one of my all-time favorites:  a chimichurri sauce that tastes just like the one I remember, combined with avocados for an amazing alternative to guacamole.   I found it in Vegetarian Times magazine a few years back .  Super easy to make, it’s my “go-to” whenever I need to bring an appetizer to a party, and people always want the recipe.

Without adding the avocado, this is an intensely-flavored chimichurri that goes beautifully with fish and meats.  I’m planning to try it with some salmon this week.  Honestly, it’s got the kind of flavor that makes you close your eyes and sigh…oh yeah…this is good.

2 Tbs. lemon juice
2 Tbs. red wine vinegar
3 cloves garlic, minced (~1 Tbs.)
3/4 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped fresh parsley
2 avocados, peeled, pitted & cubed (I used three just to make sure there was enough to go around)
6 1/-inch-thick slices whole grain or ciabatta bread, toasted (I was in a hurry so I just bought pre-sliced and toasted whole wheat bagette)


Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano and black pepper in small bowl. Whisk in oil, then stir in cilantro & parsley. Fold in avocado cubes and spoon over toast slices

*Estimated Nutritional Data is for a 1 tablespoon serving:

nutrition facts


Filed under Vegan, Vegetarian