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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

  1. 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.
  2. Add the remaining ingredients and fold them together, making sure the avocados don’t get mashed.
  3. Season to taste.
  4. 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

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Arroyo Grande, CA 93420

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Arroyo Grande, CA 93421

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Farm Address

2900 Lopez Drive
Arroyo Grande, CA 93420