From: Vegetarian Times Issue: September 1, 2008 p.84
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.
- 2 Tbs. lemon juice
- 2 Tbs. red wine vinegar
- 3 cloves garlic, minced (1 Tbs.)
- ¾ tsp. salt
- ½ tsp. red pepper flakes
- ½ tsp. dried oregano
- ¼ tsp. ground black pepper
- ¼ cup olive oil
- ¼ cup chopped cilantro
- ¼ cup chopped fresh parsley
- 2 avocados, peeled, pitted, and cubed
- 6 ½-inch-thick slices whole-grain or ciabatta bread, toasted
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.
Per : Calories: 247, Protein: 5g, Total fat: 17.5g, Saturated fat: 2.5g, Carbs: 20g, Cholesterol: mg, Sodium: 431mg, Fiber: 6g, Sugars: 2g