I almost forgot about the most important holiday of the year: Cinco De Mayo! Ok, I’m not sure if it’s actually the most important holiday of the year, and I know that it’s mostly an American celebrated holiday, but I’ll take any excuse to eat more Mexican food!
While I love a classic guacamole, I also really enjoy playing around and adding different flavors to it. I made this Fajita Guacamole last year and its still one of my favorites.
I was in the car driving to the grocery store wracking my brain trying to think of an original twist on guacamole when this Taco Salad popped into my head. I immediately knew that the dressing I made for those taco salad bowls would be so good mixed into some guacamole! Now, it’s not exactly the most traditional chimichurri sauce because I’ve used lime and lemon juice instead of vinegar, but I thought that change might be more appropriate for guacamole.
This is one of the most flavorful guacamole recipes I’ve ever eaten and goes so well on pretty much everything you decide to eat it with!Print
- 2 extra large avocados or 3 medium sized avocados
- 1/3 cup fresh parsley leaves, packed
- 1/3 cup fresh cilantro leaves, packed
- 2 cloves garlic, roughly chopped
- 1 small shallot, diced (about 1/4 cup)
- 2 tablespoons olive oil
- Juice of 1 lime
- Juice of 1/2 a lemon
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Add all of the chimichurri sauce ingredients to a blender and blend for 30 seconds.
- Cut avocados in half, remove the pit and dice the avocado in the peel. Scoop out avocado from peel and place in a medium sized bowl. Use a fork to smash avocado to desired consistency.
- Pour most of the chimichurri sauce into the smashed avocado and stir until combined. Use the remaining sauce to pour over the top of the guacamole. Garnish with cilantro and parsley leaves, if desired