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Avocado Chimichurri
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Course
Sauces
Keyword
avocado chimichurri
Prep Time
5
minutes
mins
Servings
4
servings
Calories
266
Author
Michelle
Ingredients
1
medium ripe avocado
1
cup
flat-leaf parsley
⅓
cup
fresh cilantro
1
tsp
dried oregano
½
tsp
salt
¼
tsp
black pepper
omit for AIP
2
garlic cloves
⅓
cup
olive oil
Juice of half a lemon
2
tbsp
red wine vinegar
Instructions
Add all of the ingredients to a high-speed blender and blend until fully combined.
Season further to taste with salt as desired, and add about 1-2 tbsp of more olive oil if a thinner sauce is desired.
Store in an airtight container in the fridge for up to 3 days and serve over steak, beef or fish.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving:
1
serving
|
Calories:
266
kcal
|
Carbohydrates:
6.7
g
|
Protein:
1.7
g
|
Fat:
27.7
g
|
Fiber:
4.6
g