
Vegetarian
Avocado Chimichurri
Ingredients
- 3 Tablespoons shallots, minced
- 1 Tablespoon lime juice
- 1 teaspoon red wine vinegar
- 1 large Hass avocado, diced
- 1/2 cup cilantro, minced
- 1/4 cup Italian parsley, minced
- 1 teaspoon garlic, minced
- 2 Tablespoons jalapeno, charred, skinned, seeded and minced
- 1/4 cup extra virgin olive oil
- Sea salt and pepper
Directions
- Place the shallots in a mixing bowl; pour the lime juice and vinegar over them. Lightly season with salt and let them macerate for 15 minutes
- Add the remaining ingredients and fold them together, making sure the avocados don't get mashed
- Season to taste
- Cover the bowl with plastic wrap and allow the flavors to meld for about one hour prior to serving!
Source: Brian Collins - Ember Restaurant published in the SLO Farmer's Market Cookbook