Chimichurri Avocado Salsa

1 Clove Garlic

2 Scallions, Roughly Chopped

1 (3-Ounce) Bunch Fresh Parsley

Zest of 1 Lemon

1 Tablespoon Extra-Virgin Olive Oil

1/4 Cup Red Wine Vinegar

1 Tablespoon Lemon Juice Juice

1/2 Teaspoon Crushed Red Pepper Flakes

1/2 Teaspoon Salt

3 Ripe, Firm Avocadoes

1 1/2 Cups Finely Diced Jicama*

*To prepare jicama, first slice it in half, pole to pole. Peel the tough brown exterior away and cut it into 1 cm slabs. Dice and toss into acidulated water (1 tablespoon of vinegar in about 3 - 4 cups of water should do the trick) to prevent browning. Rinse, drain, and dry thoroughly before using.

Pull out your food processor and toss in the garlic, scallions, parsley, and lemon zest. Pulse a few times to begin breaking down the herbs, pausing as need to scrape down the sides of the bowl and make sure that everything reaches to blades. With the motor running, stream in the oil, vinegar, and lemon juice, until well-combined. Add in the pepper flakes and salt, and continue processing until the herbs are extremely fine, but not completely smooth.

Peel, pit, and dice the avocados, placing it in a large bowl along with the prepared jicama. Toss it with all of the herb mixture until evenly coated and distributed. Serve immediately, or chill for up to a day to allow the flavors to meld. The avocado may darken slightly when held overnight, so place a piece of plastic wrap directly on the surface of the salsa before sealing it in an airtight container in the fridge to mitigate those effects.

Makes About 3 Cups

©Hannah Kaminsky