Avocado Chimichurri Bruschetta
Recipe from
Vegetarian Times
Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri--an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil--to create a Latin variation on bruschetta, a classic Italian starter.
Servings:
Serves 6
Ingredients
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2 tablespoonslemon juicesee savings
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2 tablespoonsred wine vinegarsee savings
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3cloves garlic, minced (1 tablespoon)see savings
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3/4 teaspoonsaltsee savings
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1/2 teaspoonred pepper flakessee savings
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1/2 teaspoondried oreganosee savings
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1/4 teaspoonground black peppersee savings
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1/4 cupolive oilsee savings
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1/4 cupchopped cilantrosee savings
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1/4 cupchopped fresh parsleysee savings
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2avocados, peeled, pitted, and cubedsee savings
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61/2-inch-thick slices whole-grain or ciabatta bread, toastedsee savings
Directions
1.
Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.
Nutrition information
Per serving: Calories 247, Total Fat 17.5 g, Saturated Fat 2.5 g, Sodium 431 mg, Carbohydrate 20 g, Fiber 6 g, Protein 5 g, Sugars 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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