Chimichurri is a flavor-packed sauce or marinade from Argentina. Since I’m trying to eat more raw veggies, I decided to take a typical marinade and build a super healthy salad around it.
Don’t be intimidated by the large number of ingredients. This is really easy.
Time Saving Tip: You can make extra chimichurri and freeze batches for later.

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Salad Ingredients
- 10-12 oz meat of your choice, cut into chunks or strips (chicken, beef or pork work well)
- 4 cups baby spinach
- ½ red onion, thinly sliced
- ½ cup cherry tomatoes, sliced in half
- ½ red bell pepper cut into strips
- ½ avocado cut into cubes
Chimichurri Marinade Ingredients
- ½ cup cilantro leaves (coriander here in Australia)
- ¼ cup fresh mint leaves
- ¼ cup flat-leaf parsley
- 3 cloves fresh garlic, finely chopped
- ¼ teaspoon hot pepper flakes
- ¼ cup of olive oil
- Splash of vinegar or lime juice
- Sea salt and pepper to taste
Directions
- Prepare the chimichurri marinade. Chop all the herbs. Combine the herbs and garlic in a bowl. Alternatively, you could use a food processor if you want a smoother marinade/dressing. Add the oil and a splash of vinegar or lime. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned.
- Pour a 1/2 of the chimichurri into a baking dish just large enough to hold the meat you want to marinade. Add meat. Cover and store in the fridge for a few hours (at least 30 minutes!) Set the rest of the chimichurri aside.
- Heat up a large skillet. Cook meat until thoroughly cooked (3-5 minutes should do.) If cooking steak, you can leave medium rare.
- Combine veggies in a large salad bowl. Toss with the chimichurri you set aside. Add meat. Serve and top with sprigs of cilantro.
there are no Chimichurri Marinade Ingredients?
Sorry about that! They were all listed under salad ingredients. I’ve listed them separately now. Enjoy!
I would also like to try this recipe. I want to start a slow carb diet right away!
Wow, that looks delicious. Would you mind if I feature the post on my website (http://www.LoseFatGetStrong.com), with a link back to yours?
That recipe looks positively awesome, thanks for the post. I’m so grateful the world’s starting to get the idea of low GI diets (more specifically low-insulin release)
Some foods are low GI, but still “insulinogenic”. I recently look at this, and made a pretty chart…
http://losefatgetstrong.com/2011/11/26/list-of-low-gi-foods/