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Arugula Chimichurri Avocado Toast
Prepare the chimichurri for this dish up to 5 days ahead of time and make this delicious breakfast all week long
Ingredients
Arugula Chimichurri Avocado Toast
Base
- 1 Avocado, peeled, pitted & mashed
- 1–2 Slices bread, toasted
- Salt & Pepper, to taste
Chimichurri
- 1/2 shallot, peeled & minced
- Heavy pinch of salt
- 1/4 Tsp cracked black pepper
- 1 Clove Garlic, peeled & minced
- 1 Pinch Chili Flakes
- 8 Basil Leaves, torn
- 12 Chives, roughly chopped
- 1/3 Cup GoodLeaf Intensely Arugula Microgreens
- 1 Tbsp Cilantro
- 1/2 Tbsp Red Wine Vinegar
- 1/2 Tbsp Honey
- 1/4 Cup Olive Oil
Instructions
15
MIN
Chimichurri:
Place all chimichurri ingredients into blender and blend until a smooth, pesto-like consistency.
Base:
Take 2 tbsp of chimichurri and mash with avocado. Spread the mixture on freshly toasted bread.
Garnish with more GoodLeaf Intensely Arugula Microgreens and season with salt and pepper.
Serve immediately.
Enjoy!
