Chimichurri Avocado Toast / June 14, 2018 by Lindsey | Dolly and Oatmeal

Chimichurri Avocado Toast | Dolly and Oatmeal

i'm popping in here real quick with this avocado toast "recipe". it's not so much a recipe than it is a couple of favorite ingredients mixed together to make one epic piece of toast! if you're not familiar with chimichurri sauce, it's a herb-based, green sauce that's traditionally used for grilled meats and fish. but it's also great in vegetarian dishes as well: used as a salad dressing, tossed into lentils or beans, or mixed into a pasta salad. but, i love it on avocado toast! and i think you will too!

it provides it a great garlicky flavor, and a bit of an acidic bite from the vinegar. there's also a faint spice from crushed red pepper flakes. and all together with creamy, smashed avocado just takes your traditional avocado toast up a significant notch. sometimes i eat the toasts as is, with an egg on top, or served on the side. it's a great "breakfast for dinner" recipe on a night where you need to take a break. all in all, a super easy, but revitalized take on a classic 😉i hope you all enjoy it as much i do!

xo!!

chimichurri avocado toast | v & gf

print the recipe!

| makes roughly 1/2 cup chimichurri |

1/2 cup fresh parsley, chopped fine
1/2 teaspoon dried oregano
2 garlic cloves, grated
1 tablespoon finely minced red onion
2 tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon red pepper flakes

toast

3-4 slices gluten free bread, toasted (or preferred bread slices)
1 ripe avocado
fine sea salt
nasturtium or herb flowers for garnish (very optional)

method

in a mixing bowl, mix together the parsley, oregano, garlic, red onion, vinegar, and olive oil. stir in the salt and crushed red pepper flakes. taste and adjust the salt and vinegar if desired. store the chimichurri in a lidded jar in the fridge for up to 1 week. remove it from the fridge 30 minutes prior to serving.
assemble the toast. cut the avocado and mash it into the toast; season with salt, then top with the chimichurri sauce and nasturtium or herb flowers (if using) and eat right away.

similar recipes:

cilantro hemp salad on tahini on tahini-yogurt toast

miso-tahini avocado toast w/ black sesame gomasio

vibrant valentine's day: pink quinoa salad w/ beets, blood orange + chimichurri / February 10, 2015 by Lindsey | Dolly and Oatmeal

vibrant valentine's day: pink quinoa salad w/ beets, blood orange + chimichurri | dolly and oatmeal

it's funny, for two people who choose not to really celebrate valentine's day, the occasion is a significant date in me and frank's dating history. we were friends for a few months before we began dating, and although he and i didn't speak to one another much, we kept in touch through facebook (i would often read and laugh at his rants about film vs digital projection, or how 3D movies aren't the wave of the future). the following year, frank reached out to me on valentine's day to ask for a date. while i wasn't sure if we would be more than just friends, we went out to a movie and a walk in central park a few nights later, and we've been together since then. it was 2 years later when we celebrated our anniversary by going to the same movie theater and taking the same route through central park where frank asked me to marry him. we're coming up on 5 years together in a few days and i can't help but feel super mushy and overcome with happy feelings about this life that he and i have together. sometimes it feels like we were little babies then, and sometimes it feels like it was yesterday; we've grown, and changed, found new personal paths, and remain wholeheartedly committed to rooting for one another.

speaking of rooting...this beet salad! (<--- see what i did there?!) these past couple of years i've shared chocolatey valentine's recipes, here and here. this year i wanted to create something just as festive but in salad form - basically because i've been craving all the savories lately. while i wasn't always a firm believer in beets, i've come to love them in almost any form (even tacos!), i also knew they would make my quinoa the most vibrant shade of pink/magenta. because beets are so earthy in flavor i wanted to juice it all up by adding some acid in the form of some lovely blood orange segments, and a parsley chimichurri sauce. it's all served up with some green sprouts, toasted hazelnuts and a few squeezes of orange juice; a simple meal or side to enjoy in the company of others, or on your own! :)

also, tiffany (from offbeat + inspired) and myself contributed some advice on how to throw a gluten-free dinner party - it's over on the recently re-launched Epicurious. i also have an interview of sorts over on Zeit Magazin, it's all in german, so google translate is a good tool to have here!

have a lovely week! xo

vibrant valentine's day: pink quinoa salad w/ beets, blood orange + chimichurri (v + gf)

i love this salad, not just because it's super heart and tasty, but because most everything can be made ahead of time and assembled the day of. or, assemble the salad (sans toppings) and refrigerate until ready to serve. either way this dish is most forgiving.

| serves 6 |

chimichurri ingredients

1 bunch parsley, leaves and stems roughly chopped
2 small garlic cloves
1 teaspoon fine grain sea salt
1 teaspoon chili flakes
1 tablespoon apple cider vinegar
1/4-1/3 cup extra virgin olive oil

salad ingredients

3 medium red beets, washed
1 cup quinoa, rinsed
2 blood oranges, peeled and segmented
juice from half of an orange, or a few squeezes lemon juice
extra virgin olive oil
course sea salt

to finish

big handful sprouts/micro green
handful chopped parsley
1/4 cup toasted hazelnuts, roughly chopped

instructions

chimichurri

place chopped parsley, garlic, salt, chili flakes, vinegar, and olive oil into a food processor or upright blender and blend, scraping down the sides until thoroughly combined. taste and adjust seasoning if needed. transfer to a lidded jar and refrigerate until ready to use

salad

preheat oven to 400°
place beets inside a foil packet; prick beets all over with a fork, drizzle with olive oil to coat. secure foil in a packet and place on a rimmed baking sheet; bake for 1 hour, or until fork tender. remove from oven and let cool until ready to handle. once cool, slip beet skins off, rinse beets and pat to dry. cut beets in eighths and then slice into small chunks. set aside
place rinsed quinoa along with a big pinch of course salt into a saucepan; cook according to directions on package. once cooked, remove from heat and set aside.
in a large bowl, combine the beets and quinoa, add orange segments, chimichurri sauce, and orange juice (or a few squeezes of lemon juice); toss to combine. taste and adjust
serve warm, topped with sprouts, chopped parsley, and chopped hazelnuts