Ingredients for Avocado Chimichurri Bruschetta
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 ripe avocado, diced
- 6 slices crusty bread, toasted
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How to Make Avocado Chimichurri Bruschetta
- In a small bowl, combine 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 clove minced garlic, 1/2 teaspoon salt, 1/4 teaspoon red pepper flakes, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper.
- Whisk in 1/4 cup olive oil until emulsified. Stir in 1/2 cup chopped cilantro and 1/4 cup chopped parsley.
- Gently fold in 1 ripe avocado, diced into 1/2-inch cubes.
- Toast your favorite bread slices until golden brown.
- Spoon the avocado chimichurri mixture generously onto the toasted bread.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
6g
Fat
14g
Carbs
6g
