Often this time of year our produce delivery box will contain bunches of cilantro or parsley or other fragrant, beautiful herbs. Recipes call for a few sprigs or chopped tablespoons, but that leaves a whole lot leftover (to then rot and die in my fridge). There's only so much cilantro you can throw on a taco. Right? Right.
A few years ago, I made a pretty delightful Avocado Chimichurri Sauce, shared the recipe on the facebooks and walked away, only to make it a handful of times since then. I stumbled across the recipe again, played with it some more and turned it into a thick, tasty and refreshing salad dressing. The recipe uses the whole damn bunch of herbs, so you don't have to worry about leftovers, unless you're really good at using them.
Pro tip: Trim the ends of cilantro and parsley when you bring them home from the store. Keep them in a tall glass with a few inches of water in the fridge to keep them fresh and crisp longer!
Avocado Chimichurri Dressing
Yields: 2 cups
- 1 bunch cilantro, ends trimmed
- 1 bunch parsley, ends trimmed
- 1 cup avocado oil
- 2 cloves garlic, minced
- Juice from 1 lime
- 2 medium avocado, peeled, pitted and chopped
- Salt to taste
- Roughly chop parsley and cilantro.
- Add to high speed blender with minced garlic and lime juice.
- Begin to blend and slowly pour in avocado oil.
- Once all avocado oil has been blended in, open blender and scrape down the sides.
- Add avocado to dressing and blend until creamy.
- Taste for salt.
- Pour into glass jars and store in fridge until ready to use.
- Keeps for about 1 week in the fridge.
I like to use 2-3tbls and toss with mixed greens. Because it's fairly thick, it's not a great drizzling dressing. If it's too thick for your preference, add avocado oil 2-3tbls at a time to thin the dressing.
You can also use this as a dip for your veggie tray or a really taste homemade gluten free cracker like these beautiful Sweet Potato Crackers from Essential Omnivore!