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Chimichurri Avocado Dressing

Recipe Image: Chimichurri Avocado Dressing


Ingredient Measurement
Simplot Harvest Fresh Avocados™: Avocado Pulp 12/1 8.0 oz
Flat-leaf parsley, stems trimmed 4.0 oz
White wine vinegar 4.0 fl oz
Garlic 1.0 count
Oregano, dried 1.0 tsp
Salt 0.5 tsp
Extra-virgin olive oil 12.0 fl oz


  • Thaw avocado according to package instructions.
  • In the bowl of a food processor, place parsley, avocado pulp, vinegar, garlic, oregano, and salt. Process until combined, about 15 seconds.
  • With motor running, add oil through feed tube and process until smooth.
  • Season if needed with additional salt. Serve immediately or cover and refrigerate until ready to serve.

  • If dressing is refrigerated, whisk it to recombine before serving.
  • The "kick" this dressing gets from garlic and parsley gives salads a lift, but also would make a savory sauce for broiled or sauteed fish.

Yield: 20.0 Servings (1.0 fl.oz.)


Simplot Harvest Fresh Avocados™: Avocado Pulp 12/1