This is not your traditional Bruschetta but this is one of my most popular appetizer’s. This is the most requested dish I am asked to bring to parties. I pretty much bring it to any gathering as I haven’t had anyone not like it. It is so versatile and can be brought to a low key barbecue or a fancy holiday party. It’s unique flavor appeals to people who aren’t fans of avocado and even those that don’t like cilantro.
It’s so healthy and my kids gobble this up. Let’s check out the top three ingredients.
Did you know that Cilantro helps detox the body of heavy metals? It has significant chelating properties. Arsenic, cadmium, aluminum, lead, and mercury can linger in our tissues which can lead to heart disease, hormonal imbalances, neurological conditions, infertility, and much more. Cilantro has been shown to bind these toxic metals together, loosening them from the tissue, and assist in removing them from the body.
Parsley contains flavonoids which can counter disease-causing agents in the body. It also can help balance hormones, improves digestion and kidney health, and contains Vitamin A, C, K, and Folate. The powerful components of the plant can benefit the body’s immune system and help fight cancer formation, slow tumor growth, neutralize oxidative stress, and fight off carcinogens. There is also strong evidence that parsley can be used as a natural diuretic to help relieve water retention and ease bloating. Avocado’s contain a variety of 20 different vitamins and minerals such as Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5, Vitamin B6, Vitamin E, Maganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, Thiamine, Riboflavin, and Niacin which is why it’s considered a superfood.
I always at least double and sometimes triple this!!!
Ingredients
2 Tablespoons lemon 🍋 juice
2 Tablespoons red wine vinegar
3 cloves of garlic (1 Tablespoon) minced
3/4 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro, packed
1/4 cup chopped parsley, packed
3 avocados 🥑, cubed
Directions
Combine lemon 🍋 juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. You can serve right away but for best flavor let it marinate overnight in the refrigerator.
This will last over a week in the fridge without turning brown.