Barefoot Vegan Mag Jan_Feb 2017

avocado avenger
SERVES 4 TO 8; CHIMICHURRI MAKES 1¼ CUPS (300ML)
chimichurri
¾ cup (180ml) extra-virgin olive oil
1½ tablespoons finely grated lime zest
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1½ tablespoons minced garlic (about 4 cloves)
1 teaspoon natural salt
¼ teaspoon red pepper flakes, plus more to taste
¾ cup (30g) firmly packed mint leaves, plus more to garnish
¾ cup (30g) firmly packed cilantro leaves, plus more to garnish
½ cup (24g) firmly packed finely chopped chives, plus more to garnish
4 avocados, halved, pitted, and peeled
¼ cup (35g) peeled and finely diced English cucumber
¼ cup (35g) seeded and finely diced tomatoes
optional boosters
½ cup (55g) shaved zucchini ribbons (½ small zucchini)
¼ cup (70g) seeded and finely diced watermelon, plus more to taste
¼ cup (35g) raw sprouted watermelon seeds
To make the chimichurri, throw the olive oil, lime zest, lime juice, lemon juice, garlic, salt, and red pepper flakes into
your blender and blast on high for 10 to 20 seconds, until the sauce is emulsified and the zest, garlic, and pepper flakes
have been completely pulverized. Add the mint, cilantro, and chives, and pulse on high for a few seconds, then on low
for a few seconds just to break down the herbs, but keeping the dressing very loose and not completely blended.
On a large platter, lay out the zucchini ribbon booster. Then place the avocado halves cut sides up on top of the
zucchini, like boats. Drizzle 1 tablespoon of the chimichurri into each pit hole. Next, place 1 teaspoon diced tomato and
1 teaspoon diced cucumber into each pit hole or on top of each avocado. Place 1 teaspoon of the watermelon booster on
top. With a squeeze bottle or a spoon, drizzle more chimichurri sauce onto the avocados. Top with a sprinkle of mint,
cilantro, chives, and the watermelon seed booster. Sprinkle with the remaining tomato and cucumber and with the
remaining (or more) watermelon booster if desired. Enjoy immediately.
nutritional facts (per serving, based on 8 servings)
calories 350 kcal | fat 35 g | saturated fat 5 g | sodium 301.5 mg | carbs 13.9 g | fiber 7.4
g | sugars 1.2 g | protein 2.5 g | calcium 30.3 mg | iron 1 mg
BAREFOOTVegan | 31