Avocado Chimichurri


  • 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


  • 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

More Recipes