So Chicago has been hot.. and by hot, I mean HOT. Humid, sticky, shut all your windows, close all your doors, and sit in front of the AC unit, hot. Ordinarily, the crazy heat doesn’t keep me from cooking, baking, broiling even in my non-air conditioned apartment (Case in point: I made these cabbage roll-ups yesterday), but I’ve been melting and looking for a cool meal for lunch. Don’t judge me for posting a salad recipe.. this one is really good!!
Chimichurri is an Argentinian green sauce often used for grilled meats and consists of fresh herbs, chile, garlic, shallots, olive oil, and some wine vinegar. It’s a summertime staple apparently and has been all over the food blogs lately. It sounded so tasty and I had to give it a shot.
The other night, I shredded some chicken, topped it with fresh avocado slices and drizzled on the homemade chimichurri for dinner. Yum! Then I took the leftover chicken and doused it in the rest of the chimichurri because hello? Can you really go wrong here? I think not.
This afternoon, I whipped up a delicious salad that is so easy, you could probably master it with your eyes closed (Not recommended though, it involves knives). Smitten Kitchen inspired meal!
Here’s what you’ll need:
Cucumber-Avocado Salad with Greek Yogurt Chimichurri Dressing
1 Ripe Avocado, peeled and diced
1-2 Cucumbers, diced into bite-size pieces
1 c. Chopped Romaine Lettuce (Adds for a heartier bite)
Lime Juice; half a lime or more to taste
1/4 c. Chimichurri Sauce
1-2 T. Greek Yogurt
1/2 c. Shredded Chimichurri Chicken, if that’s your jam. Or just dice up your favorite protein! I bet it would be tasty with chimichurri tofu!
1/2 c. Red Wine Vinegar
1 Shallot, finely chopped
1 Serrano Pepper, finely chopped
3-4 cloves of Garlic, minced
1/2 c. Cilantro, minced
1/4 c. Parsley, minced
1 T. Dried Oregano
3/4 c. Extra Virgin Olive Oil
Red Pepper Flakes and Salt to taste
To start, make your chimichurri sauce. Combine red wine vinegar [can substitute with white wine vinegar], garlic, shallot, pinch of salt and serrano chile in a medium bowl and let stand for 8-10 minutes. Stir in cilantro, parsley, and oregano. Gradually whisk in the olive oil (Fork is best!). Some people like to blend all the ingredients together with a processor, but I like the rustic look better. Totally up to you!
This chimichurri sauce can be a great thing on it’s own. Marinate meats and other proteins. Or use it like a condiment! In this case, I turned it into a salad dressing with just a couple stir-ins of lime juice and greek yogurt!
Combine cucumber, avocado, and chopped lettuce in a bowl. Mix together the chimichurri, lime and greek yogurt, adjusting levels to taste. Slowly fold in the dressing with the ingredients. Top with your favorite protein or eat it as it is! This salad is refreshing, a little spicy, and perfect for a humid hot day! Pop it in a jar and you’re off!
Happy Eating & Keep Cool!