Health blogger Tess Masters satisfies the need for both nutritious and creative meals in The Perfect Blend.
Big thanks to my friend Jody, for the photo and suggestion that inspired this dish. Eating at a café in Sydney, she snapped a shot of an avocado del sur and sent it with the caption, “Your chimichurri would be so good on this!” The alkalizing, anti-inflammatory ace that resulted is a showstopper. The lime juice, herbs, and chile of the chimichurri meld with the buttery notes of the avocado and the tang of the tomato for a beautiful bite of bliss.
- To make the chimichurri, throw the olive oil, lime zest, lime juice, lemon juice, garlic, salt, and red pepper flakes into your blender and blast on high for 10 to 20 seconds, until the sauce is emulsified and the zest, garlic, and pepper flakes have been completely pulverized. Add the mint, cilantro, and chives, and pulse on high for a few seconds, then on low for a few seconds just to break down the herbs, but keeping the dressing very loose and not completely blended.
- On a large platter, lay out the zucchini ribbon booster. Then place the avocado halves cut sides up on top of the zucchini, like boats. Drizzle 1 tablespoon of the chimichurri into each pit hole. Next, place 1 teaspoon diced tomato and 1 teaspoon diced cucumber into each pit hole or on top of each avocado. Place 1 teaspoon of the watermelon booster on top. With a squeeze bottle or a spoon, drizzle more chimichurri sauce onto the avocados. Top with a sprinkle of mint, cilantro, chives, and the watermelon seed booster. Sprinkle with the remaining tomato and cucumber and with the remaining (or more) watermelon booster if desired. Enjoy immediately.
Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.