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 it......it'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 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.