Tomato & Avocado Salad w/ Magic Green Sauce

I grow every herb in my garden, so this sauce was a no brainer. It changes each time I make's more like a chimichurri than a pesto, and it is delicious on grilled meats, chicken, fish and salads.

When I saw it again on GK Stories instagram, they added in a whole bunch of other stuff, like spinach, cider vinegar and cumin.

I did my own thing and it was wonderful. Here is their recipe, use it as a guideline. It is especially great w/ arugula!

Magic Green Sauce: (adapted from Green Kitchen Stories)

1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (*parsley, cilantro and mint)
1/2 cup / 120 ml olive oil
Juice from 1 lime
pinch of cumin
1 tbsp capers
1 tsp maple syrup
1 clove garlic
1 small chili or red pepper flakes
1/2 avocado
1/2 tsp sea salt flakes

*You can also add in spinach, arugula, basil, chives and any other green herb you like! (I did!).
I also added in a few green manzanilla olives for good luck! I really went green!

Pulse everything in a food processor and transfer to a glass jar.

I tossed it with more avocado and tomatoes with some chickpeas added in.

It is also great on top of shakshuka or with scrambled eggs and asparagus.

I think this sauce will be great on watermelon, as shown in the original recipe.

The sauce will keep in the fridge for a few days. Try and make it the day you need it.

So good.


Mary Reilley said…
Mmm, I'm headed to NJ in three weeks and can't wait for Jersey tomatoes! There's a fish market near my step-mom's house, and I think this green sauce would be great with halibut.

priyanka dave said…
That's a really and Great Recipe thanks for sharing with us.