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