California Avocados and a traditional Argentine chimichurri sauce make this simple guacamole unique and delicious, especially when served with beef.
Nutritional Highlights (per serving)
|1/3||cup||pulled flat leaf parsley leaves, minced|
|3||cloves garlic, minced|
|1 1/2||tsp.||Red pepper flakes|
|2||Tbsp.||extra virgin olive oil|
|2||Tbsp.||yellow onions, minced|
|1||Tbsp.||red wine vinegar|
|1/2||tsp.||sea salt, or to taste|
|4||ripe, Fresh California Avocados, peeled, seeded and coarsely mashed|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Blend together the parsley, garlic and red pepper flakes.
- Combine half of the parsley mixture with the oil to make chimichurri; set aside.
- Combine the remaining parsley mixture with the onions and vinegar, then gently fold into the mashed avocados.
- Season with salt to taste.
- Drizzle the chimichurri sauce over the guacamole.
Variation: Use caramelized onions in place of the raw onions.
Serving Suggestion: Serve with skewers of seasoned grilled beef.
Beverage Pairing: Argentine wine
Vitamin A 33 mcg; Vitamin C 13 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 69 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 4%; Vitamin C 15%; Calcium 2%; Iron 6 %; Vitamin D 0%