Inspired by chimichurri, a classic Argentinean herb sauce for grilled meats, this chunky avocado salsa is seasoned with lots of parsley and oregano.
Slideshow: More Avocado Recipes
1/3 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 garlic clove, minced
1 cup finely chopped parsley
1 tablespoon finely chopped oregano
1 Hass avocado—peeled, pitted and diced
How to Make It
In a medium bowl, whisk the olive oil with the lime juice, garlic and a pinch of salt. Stir in the parsley and oregano and let stand at room temperature for 30 minutes. Fold in the avocado and season with salt.
The chimichurri can be refrigerated for up to 4 hours.
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