Avocado Chimichurri with Soft Boiled Eggs + Grilled Zucchini

If you aren’t familiar with chimichurri, it’s a South American raw herbal “sauce” made of a few staples: parsley, minced garlic, olive oil, oregano and red wine vinegar. All of these ingredients are finely minced and combined to create a beautiful, bright sauce that adds a punch of garlicky, herbal and acidic flavor. There are a lot of renditions of chimichurri and we make it all the time in our house to top a beautiful medium rare steak, fish or even just vegetables. This time, I’m adding some avocado to give it creaminess and a little bit of a nutty flavor.

I usually don’t think chimichurri needs anything extra since it’s so powerful on its own, but I like this fun avocado version because it makes the chimichurri more *~dippable*~. You can use it as a dressing to dip veggies into (it tastes unreal with carrots or sweet potatoes) or just drizzle it on top of a protein as a sauce, like I did here with some soft boiled eggs. You can also make this ahead and keep it in the fridge for up to 4 days in a sealed container, but I bet you won’t be able to resist snacking on it during the day and finishing it before then. When you guys ask me how I incorporate vegetables int my diet, it’s honestly because I always have this on hand to dip them into and I snack on them while I cook!

avocado chimichurri with soft boiled eggs and zucchini

You can serve this avocado chimichurri on literally anything, but because I’m using a photo of the avo chimichurri drizzled on top of some soft boiled eggs and grilled zucchini, I’m also including the method for making that in the recipe below.

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Adjust Servings
Avocado Chimichurri
2 large garlic cloves
1 1/2tbsp shallot
3/4cup fresh parsley
1/2cup fresh cilantro
1tbsp oregano
1 1/2tbsp red wine vinegar
2 1/2tsp lime juice
1/4tsp salt
1/4tsp black pepper
1/2 medium avocado
1/2cup extra virgin olive oil
Soft Boiled Eggs + Grilled Zucchini
2 small/medium zucchinis (or 1 large zucchhini)
Olive oil
Food processor (preferred, but you can also finely chop everything by hand!)



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In a food processor, add the parsley, shallot, oregano, cilantro and garlic. Pulse until finely chopped. If using a knife, mince the garlic and shallot. Then, finely chop the parsley, oregano and cilantro. Combine the herbs and aromatics in a bowl.

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Add the red wine vinegar, lime juice, salt, pepper, olive oil and avocado. Blend until creamy. If you're not using a food processor, add all of the ingredients above to the herb mixture and mix.

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Serve immediately or seal tightly and store for up to a week.

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Over medium high heat, bring salted water to a boil in a large pot.

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While waiting for the water to boil, cut the top and bottom off of the zucchini and discard. Cut the zucchini in half crosswise. Then, place the zucchini on a flat side so it's standing up straight. Slice lengthwise straight down, creating long zucchini strips that are about 1/2 inch think. Slice all of the zucchini and place into a mixing bowl.

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Pour about 1 tbsp of olive oil onto the zucchini and add some salt and pepper to taste. Toss the zucchini slices in the olive oil, salt and pepper, until fully coated.

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