Avocado and Tomatillo Bruschetta

Avocado and Tomatillo Bruschetta

2 tbsp. lemon juice

2 tbsp. red wine vinegar

1 tbsp. minced garlic

1/4 tsp. salt

1/2 tsp. red pepper

1/2 tsp. dried basil

1/4 tsp. black pepper

1/4 cup fresh cilantro

1/4 fresh parsley

1/4 cup olive oil

2 avocados

1 tomatillo

sliced toasted baguette and/or tortilla chips

Begin by whisking the lemon juice, red wine vinegar, and olive oil together in a medium sized bowl. Add in garlic,salt, red pepper, basil and black pepper. Whisk well. Chop the cilantro and parsley. Slice the avocados and tomatillo into cubes. Add the avocados and tomatillo into the bowl and fold into the mixture. Pour in the olive oil and coat everything well. Then add in the cilantro and parsley and fold delicately so you do not break up the avocados. Cover with plastic wrap on top of the mixture (touching) and let chill for 20 minutes. Serve on toasted baguette slices and/or tortilla chips.

*I used Udi’s Gluten Free Baguettes.*