Woohoo, the weekend is here! What better time to try a new recipe out of The Perfect Blendcookbook? This book is the latest from the exceptional Tess Masters, of The Blender Girl. Tess has 4 cookbooks under her belt, and her website it filled with tasty, plant-based recipes. Today I’ll be sharing her recipe for the Avocado Avenger from the new book, as well as giving a copy away!
This book is laid out in chapters such as “energy”, “anti-inflammatory”, “feed the soul” and more. So, you can find delicious meals just for your perfect blend. (see what I did there?) When it comes to explaining the benefits of ingredients used in each chapter, Tess is supremely thorough. We find out why parsley is great for detoxing, why chiles and pears are great for weight loss, and pomegranate powder is terrific as an anti-inflammatory.
Contradictory to what your first impression may be, this book is not filled with soft, blended creations, for those without teeth. Tess does a great job of utilizing her blender for at least one component in each recipe; making great sauces, soup bases, and dressings. Like I mentioned before, this book is absolutely stunning. The photography is eye-catching, and with fresh ingredients, the colorful dishes jump out at you.
For that reason, the Avocado Avenger triggered my appetite! Not only because I am enamored with avocados, but also because the chimichurri sauce it is covered in sounded (and is) so good. The recipe comes together very quickly, and would be great served to a group of people. I cut up leftovers into a pseudo-bruschetta for toast, which was delectable.
And now, here is the Avocado Avenger recipe from The Perfect Blend! Enter the giveaway at the end of the post, open to US residents, 18 & older.
- ¾ cup extra-virgin olive oil
- 1½ tablespoons finely grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 1½ tablespoons minced garlic, about 4 cloves
- 1 teaspoon natural salt
- ¼ teaspoon red pepper flakes, plus more to taste
- ¾ cup firmly packed mint leaves, plus more to garnish
- ¾ cup firmly packed cilantro leaves, plus more to garnish
- ½ cup firmly packed finely chopped chives, plus more to garnish
- 4 avocados, halved, pitted, and peeled
- ¼ cup peeled and finely diced English cucumber
- ¼ cup seeded and finely diced tomatoes
- ¼ cup seeded and finely diced watermelon, plus more to taste
- ¼ cup raw sprouted watermelon seeds
- To make the chimichurri, throw the olive oil, lime zest, lime juice, lemon juice, garlic, salt, and red pepper flakes into your blender and blast on high for 10 to 20 seconds, until the sauce is emulsified and the zest, garlic, and pepper flakes have been completely pulverized. Add the mint, cilantro, and chives, and pulse on high for a few seconds, then on low for a few seconds just to break down the herbs, but keeping the dressing very loose and not completely blended.
- On a large platter, lay out the zucchini ribbon booster. Then place the avocado halves cut sides up on top of the zucchini, like boats. Drizzle 1 tablespoon of the chimichurri into each pit hole. Next, place 1 teaspoon diced tomato and 1 teaspoon diced cucumber into each pit hole or on top of each avocado. Place 1 teaspoon of the watermelon booster on top. With a squeeze bottle or a spoon, drizzle more chimichurri sauce onto the avocados. Top with a sprinkle of mint, cilantro, chives, and the watermelon seed booster. Sprinkle with the remaining tomato
- and cucumber and with the remaining (or more) watermelon booster if desired. Enjoy immediately.
nutritional facts (per serving, based on 8 servings) calories 350 kcal | fat 35 g | saturated fat 5 g | sodium 301.5 mg | carbs 13.9 g | fiber 7.4 g | sugars 1.2 g | protein 2.5 g | calcium 30.3 mg | iron 1 mg
Nutrition Information:Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
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This book was sent to me in exchange for the review, all opinions are honest and my own. There are affiliate links in this post which won’t change your price but will share some commission.