You have been warned.
This is, perhaps, better than the guacamole that my mom used to make during the summers. I always loved hers, and would scoff at store bought, because hers had so much more flavor. She would use classic salsa ingredients in her guac, making it a more lively dip, but still with the creamy, buttery texture of avocado. It was the perfect chip companion.
My mom’s guac is what started my love affair with avocado. I started craving it when I went away to college, and would eat it whenever I had the opportunity: In salmon sushi rolls, on sandwiches, or I would just eat them plain with a spoon.
But now, I have found my perfect combination. This recipe pairs chunks of avocado with all of the citrus, spice, and cilantro you expect from a salsa. Each bite is creamy with the perfect amount of heat that hits your mouth about the same time the vinegar does. The hot-and-sour combo mixes with the garlic and it’s like a buttery party in your mouth. Yum.
Here’s the recipe, courtesy (as is the photo) of Vegetarian Times:
Avocado Chimichurri Bruschetta:
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
3 cloves garlic, minced (about 1 Tbsp.)
3/4 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano
1/4 tsp. 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: 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.
