Avocado Chimichurri Bruschetta
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.
Ingredients
-
2 tablespoons lemon juice
-
2 tablespoons red wine vinegar
-
3 cloves garlic, minced (1 tablespoon)
-
3/4 teaspoon salt
-
1/2 teaspoon red pepper flakes
-
1/2 teaspoon dried oregano
-
1/4 teaspoon ground black pepper
-
1/4 cup olive oil
-
1/4 cup chopped cilantro
-
1/4 cup chopped fresh parsley
-
2 avocados, peeled, pitted, and cubed
-
6 1/2-inch-thick slices whole-grain or ciabatta bread, toasted
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
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
Add Your Review
