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Ingredients:(makes 6 servings)
- 6 ripe Hass avocados, halved, seeded, peeled and sliced
- 1 bunch mint, chopped
- 1/2 bunch Italian parsley, chopped
- 1/2 bunch chives, chopped
- 1/4 bunch cilantro, chopped
- 1 cup extra virgin olive oil
- 1/6 cup gold tequila
- 1/6 cup red wine vinegar
- 2 limes, juiced
- 4 garlic cloves, chopped
- 1/2 tsp. sweet paprika
- 1/4 tsp. crushed red pepper
- Salt, to taste
In a small bowl, whisk together all ingredients except avocados to make chimichurri. Let sit at least 30 minutes, allowing flavors to combine.
Just before serving, cut avocados in half, then peel, seed and slice them. Stack or scatter avocado slices in an attractive manner on serving plates and drizzle with chimichurri dressing. Serve immediately. (Recipe created by chefs Mary Sue Milliken and Susan Feniger for the Hass Avocado Board/Cocktail Times)
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