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Home » Salads

Chimichurri Avocado and Tomato Salad

11/22/2014 Updated: 04/22/2019 By Karrie Leave a Comment

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A delicious and wonderfully healthy recipe for a Chimichurri Avocado and Tomato Salad that can be used as a side dish too.

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The other night for dinner I made a beautiful Pernil al Horno pork roast (a Puerto Rican roasted pork), two different kinds of yuca (oven fries and boiled), and a chimichurri sauce.  I needed a quick side dish so in a bowl went some chopped fresh heirloom cherry tomatoes and perfectly ripe avocados I had on hand.

Normally I would just lightly drizzle olive oil and red wine vinegar over this, but I spied my chimichurri sauce and threw a few spoonfuls into the salad.  Oh my!  This sauce turned out to be the best dressing for tomatoes and avocados ever!  Who knew?

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Bet this chimichurri avocado and tomato salad would taste great served over sliced roasted chicken, pork, grilled beef, or fish (hello, fish tacos!!).  And it would be super yummy tossed with grilled or chilled shrimp for a quick lunch or a light dinner.  I'm definitely trying it with grilled shrimp next.

Chimichurri originates from Argentina and is usually served with grilled meats.  My version is different from the original and has cilantro, jalapenos, and lime juice and no oregano.  I also serve it with vegetables, not just meat.  It's great on anything!

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Here's the salad on my dinner plate with the pork and the two versions of yuca (oven baked fries and boiled).  The heirloom cherry tomatoes I used were so sweet tasting and and some of the best tomatoes I've had all year.  Yum!

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Make this Chimichurri Avocado and Tomato Salad next time you need a healthy, raw, gluten free, clean eating, low carb, and Paleo side dish.

Chimichurri Avocado and Tomato Salad

A delicious and wonderfully healthy recipe for an avocado and tomato salad with Chimichurri that can be used as a side dish too!
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 435kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 3 large tomatoes, chopped
  • 2 avocados, chopped

FOR CHIMICHURRI SAUCE:

  • ½ cup olive oil
  • ½ cup finely chopped cilantro
  • ⅓ cup flat leafed parsley, finely chopped
  • ¼ cup red wine vinegar
  • 4 garlic cloves, mashed and finely minced
  • ½ whole fresh lime, juiced
  • 1 tablespoon fresh or jarred jalapenos, minced
  • 1 teaspoon kosher salt
US Customary - Metric

Instructions

FOR THE CHIMICHURRI SAUCE:

  • Combine all in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop. Leftovers can be stored in a covered container in the refrigerator for 2-3 days.

FOR THE SALAD:

  • Put chopped tomatoes and avocados in a large bowl. Gently toss together, then add desired amount of chimichurri sauce and mix well.
  • Serve on it's own or with cooked beef/chicken/pork/seafood and/or cooked vegetables and ENJOY!
Nutrition Facts
Chimichurri Avocado and Tomato Salad
Amount Per Serving
Calories 435 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 5g25%
Sodium 601mg25%
Potassium 870mg25%
Carbohydrates 15g5%
Fiber 8g32%
Sugar 4g4%
Protein 3g6%
Vitamin A 1880IU38%
Vitamin C 42.5mg52%
Calcium 38mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Thank you for visiting Tasty Ever After and I'm Karrie! I hope you enjoy spending some time here finding easy scratch made recipes for the home cook.

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