Avocado Toast with Chimichurri Sauce


Avocado Toast with Chimichurri Sauce


Happy tuesday! I am interrupting interview editing (watch this space though..we have so many amazing boss ladies that are coming on the platform in the next few weeks, to share their perspectives and provide us with tools to inspire and take action!) to bring you this Avocado Toast with Chimichurri Sauce! I have been slowly eating my way through this wonderfully dense, homemade seeded loaf. Today for lunch, I toasted some thick slices and topped them with super tasty avo and Chimichurri sauce. How’s your day going?


1 avocado
Juice of ½ lime juice
1 tbsp sesame seeds
1 garlic clove
1 small chilly
Juice of 1 lime
1/2 cup olive oil
A handful of parsley
A handful of coriander
3 spring onions, thinly sliced
Salt and pepper to taste
Slices of whole wheat bread (or gluten free seeded bread in my case) of your choice


1. Slice the avocado in half, add it to a bowl with the lime juice, sesame seeds, salt and pepper and mash it. If you like chunkier avocado as me, you only need a few swipes of the forks.
2. Coarsely chop the coriander leaves, add half of it to your avocado mixture.
3. Chop the flat parsley leaves and garlic very finely.
4. Mince 1/3 of the chilli (or more, or less, depending on taste) and the spring onions. Put everything in a bowl. Add the parsley and the rest of the coriander.
5. Add the lime juice, olive oil, salt and pepper. Stir well and reserve. That’s your chimichurri sauce done.
5. Toast bread slices. Spread the avo mix evenly. Sprinkle with chimichurri sauce and nuts on top for a great crunch!

Avocado Toast with Chimichurri Sauce

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