Products used in this recipe
Chimichurri Avocado Dressing
Yield: 20 Servings (1 fl. oz.)
Yield: 20 Servings (1 fl. oz.)
The "kick" this dressing gets from garlic and parsley gives salads a lift, but also would make a savory sauce for broiled or sautéed fish.
Preparation Instructions:
Step 1
Thaw avocado according to package instructions.
Step 2
In the bowl of a food processor, place parsley, avocado pulp, vinegar, garlic, oregano, and salt. Process until combined, about 15 seconds. With motor running, add oil through feed tube and process until smooth.
Step 3
With motor running, add oil through feed tube and process until smooth. Season if needed with additional salt. Serve immediately or cover and refrigerate until ready to serve. If dressing is refrigerated, whisk it to recombine before serving.
