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Avocado Chimichurri Bruschetta

Avocado Bruschetta

Earlier this week, Brady Ryan of San Juan Island Sea Salt shared his favorite recipe to use with his sea salt - adapted from Vegetarian Times. The recipe sounded too good to pass up so we recreated it in our test kitchen to share with you! A perfect appetizer to share with friends, make it this weekend and let us know your thoughts in the comments below!


  • 2 Tablespoons, Fresh Lemon Juice
  • 2 Tablespoons, Red Wine Vinegar
  • 3 Cloves, Garlic | Minced
  • ¾ Teaspoons, San Juan Island Sea Salt
  • ½ Teaspoon, Crushed Red Pepper Flakes
  • ½ Teaspoon, Fresh Oregano, Finely Chopped
  • ¼ Teaspoon, Fresh Ground Black Pepper
  • ¼ Cup, Olive Oil
  • ¼ Cup, Fresh Cilantro, Chopped
  • ¼ Cup, Fresh Parsley, Chopped
  • 2 Avocados, Peeled, Pitted + Cubed
  • 6 ½-Inch-Thick Slices Country Loaf, Toasted


  1. Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl.
  2. Whisk in oil, then stir in cilantro and parsley.
  3. Fold in avocado cubes.
  4. Spoon avocado mixture onto toast slices. 
  5. Enjoy!