Chimichurri Guacamole
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
10
Serves: 8
Ingredients
- .5 cup.5 cup.5 cup Cilantro, chopped
- .333 cup.333 cup.333 cup Red Onion, chopped (about .25 of a medium-sized onion)
- .25 cup.25 cup.25 cup Flat Leaf Parsley, chopped
- 111 Lime, halved
- 3 cloves3 cloves3 cloves Garlic, minced
- .5.5.5 Jalapeño, seeded and finely chopped
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes
- 1 tsp1 tsp1 tsp Salt, divided
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 444 Avocado
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- For the chimichurri mix: Combine the cilantro, red onion, parsley, juice from 1/2 of the lime, garlic, jalapeño, red pepper flakes and 1/2 teaspoon of salt in a small bowl. Stir to mix well.
- Add the avocado to a larger bowl and mash into a chunky consistency. Add about 2/3 of the chimichurri mix into the avocado, along with the juice from the remaining half of the lime and the remaining 1/2 teaspoon of salt. Stir to combine well.
- Add the olive oil to the remaining 1/3 of the chimichurri mix and stir to combine. Pour this chimichurri sauce over the guacamole and serve with your favorite Beef Thins from The New Primal.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Snacks Specific Carbohydrate Diet Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 56 |
| Fat: | 5 g |
| Carbohydrates: | 2 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 277 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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