Hold onto your socks....this stuff is addictive! It is kind of creamy, but crunchy and extremely fresh and Latin. Que rico! The recipe is a two parter, and make sure that you allow enough time for the chimichurri flavors to marry, about 3 hours. In a weird way, this reminds me of a Latin potato salad, kind of.... This might be fantastic with some crusty bread sandwich!
4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, thin sliced
6-8 grape tomatoes, quartered
5 large garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 TBSP red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
1 teaspoon sea salt
To prepare chimichurri: Combine garlic, jalapeno, and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro, add salt, cover, and let stand for about 3 hours to allow the flavors to 'marry' :)
Next, to prepare the salad: Toss together the tomatillo, jicama, avocado, red onion, and grape tomatoes. Pour 3/4 to entire chimichurri over the salad and gently toss to coat.
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