Ingredients
Units
Scale
Creamy chimichurri:
- 1 bunch parsley
- 1/2 bunch cilantro
- 2 tbsps fresh oregano or dried
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 cup olive oil
- 1/2 cup vegan sour cream
Salad:
- 4 cups arugula
- 1 cup cherry tomatoes, sliced
- 1 avocado, cubed
- 1/3 cup sliced red onion
Instructions
- To a blender add all your ingredients minus the sour cream and olive oil. Blend, scraping down the sides, and drizzle in the olive oil to get things moving. If you don’t need all of it, set aside the remainder.
- Add additional salt or red pepper flakes as needed. Store in the fridge until ready to use.
- Take 3/4 cup of the chimichurri sauce and combine with the sour cream. Pour over the salad. Top with a squeeze of lime (optional)
- Prep Time: 10 mins