Spiralized Goddess Salad with Avocado Chimichurri Dressing. AKA every long food word I could put in a recipe. Except sarsaparilla — I couldn’t find a way to fit that one in there. It’s probably not Paleo, anyways.
You know what is Paleo? This avocado chimichurri action. And it is delightful. The leftovers last considerably longer than a regular ol avocado (because of the acid in the dressing) so you can enjoy it on absolutely everything all week long! A worthwhile investment, if you ask me. I tested it on eggs, tacos, chicken, salads, sweet potatoes, plantain chips, and cucumber slices. It’s like the new cauliflower — you can put it in everything.
I’m totally sick of the cauliflower trend. But I’m gonna step off of my soapbox right now, since I have two cauliflower rice casserole recipes coming soon. I need to pretend I’m on the bandwagon in support of those, since they are truly relish. I’ll go public on my soapbox depending on how successful those are. At least I’m honest about my dishonesty, right?
Let’s go back to that chimichurri thing. I first had chimichurri at a Mexican restaurant I served in about a year ago. I’m pretty sure it had a sketchy vegetable-based oil in it, but I was definitely a fan of the cilantro-ey goodness in it. It was worth the artery clog. (I promise I won’t make artery clog jokes anymore.) Then, I had a much more legit chimichurri on some Salmon at Farm and Craft in Scottsdale, which basically rocked my world. It was a little too oily and a little too peppery, but it was all around awesome. So I decided I needed to contribute to this world of chimichurri. And I did so with the love of my life — the avocado.
Some chimichurri recipes have like 15 ingredients in them, which I really don’t understand. Once you have your herbs, your garlic, your acid, and your oil or avocado, what more do you need? It’s like all of those apps that come pre-installed on iPhones that you move to a junk folder somewhere. Totally unnecessary.
Wait! I just achieved my lifetime goal of being the female version of Steve Martin in Father of the Bride where he’s in the grocery store yelling “SUPERFLUOUS BUNS!”
I really hope you understand that reference. It’s a big deal for me. If not, have a salad anyways.
Spiralized Goddess Salad with Avocado Chimichurri Dressing
- 1/4 cup packed fresh cilantro
- 1/4 cup packed fresh parsley
- 1/4 cup lime juice
- 2 tbsp red wine vinegar
- Salt and pepper
- 1 small avocado
- 2 cloves garlic
- 2 tbsp olive oil
- 1 large zucchini spiralized
- 1 large summer squash spiralized
- 1 cucumber diced
- 1 heirloom tomato, sliced
- lime juice
- salt and pepper
Mix together salad vegetables and drizzle with lime juice, salt, and pepper. Set aside.
Add all of the chimichurri ingredients into a food process and process on high for 2-3 minutes, or until smooth.
Serve the salad drizzled with chimichurri dressing. Leftover dressing will keep in the fridge for a week.