Chimichurri Guacamole (Edit recipe)

15 minutes

Difficulty:

Easy

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.

by Noble Made

View original recipe

Serves: 8

Ingredients

.5 cup Cilantro, chopped
.333 cup Red Onion, chopped (about .25 of a medium-sized onion)
.25 cup Flat Leaf Parsley, chopped
1 Lime, halved
3 cloves Garlic, minced
.5 Jalapeño, seeded and finely chopped
.25 tsp Red Pepper Flakes
1 tsp Salt, divided
3 Tbsp Extra Virgin Olive Oil
4 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.