Recipes
Avocado Chimichurri Bruschetta
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
3 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano
1/4 tsp. black pepper
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup parsley
2 avocados, pitted and cubed
Combine first 7 ingredients then whisk in oil. Stir in parsley and cilantro and toss with avocado. Serve on toast slices, crackers, chicken breasts, hot dogs.....basically, put it anywhere you want to! :o)
These were absolutely delish!!!! Thanks for the recipe - I can't wait to make this!!!
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Thank you so much, can't wait to do it!
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Thank you so much, can't wait to make it.
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Can you also post the sangria recipe? Yum!
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White Sangria
1 750 ML bottle white wine
1 6 oz can frozen lemonade concentrate
1/2 cup light run
1/2 cup triple sec
1 15.25 oz, can crushed pineapple
1 large apple diced
1 16 oz bottle 7-up
Mix everything except the 7-up together and let it "marinade" for at 2 hours in the fridge. Add the 7-up right before serving.
I always add extra fruit, oranges, strawberries, whatever strikes my fancy. Enjoy :o)
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