i'm popping in here real quick with this avocado toast "recipe". it's not so much a recipe than it is a couple of favorite ingredients mixed together to make one epic piece of toast! if you're not familiar with chimichurri sauce, it's a herb-based, green sauce that's traditionally used for grilled meats and fish. but it's also great in vegetarian dishes as well: used as a salad dressing, tossed into lentils or beans, or mixed into a pasta salad. but, i love it on avocado toast! and i think you will too!
it provides it a great garlicky flavor, and a bit of an acidic bite from the vinegar. there's also a faint spice from crushed red pepper flakes. and all together with creamy, smashed avocado just takes your traditional avocado toast up a significant notch. sometimes i eat the toasts as is, with an egg on top, or served on the side. it's a great "breakfast for dinner" recipe on a night where you need to take a break. all in all, a super easy, but revitalized take on a classic 😉i hope you all enjoy it as much i do!
chimichurri avocado toast | v & gf
| makes roughly 1/2 cup chimichurri |
- 1/2 cup fresh parsley, chopped fine
- 1/2 teaspoon dried oregano
- 2 garlic cloves, grated
- 1 tablespoon finely minced red onion
- 2 tablespoons apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon red pepper flakes
- 3-4 slices gluten free bread, toasted (or preferred bread slices)
- 1 ripe avocado
- fine sea salt
- nasturtium or herb flowers for garnish (very optional)
- in a mixing bowl, mix together the parsley, oregano, garlic, red onion, vinegar, and olive oil. stir in the salt and crushed red pepper flakes. taste and adjust the salt and vinegar if desired. store the chimichurri in a lidded jar in the fridge for up to 1 week. remove it from the fridge 30 minutes prior to serving.
- assemble the toast. cut the avocado and mash it into the toast; season with salt, then top with the chimichurri sauce and nasturtium or herb flowers (if using) and eat right away.