Combine spinach with cilantro and lime to create a chimichurri sauce that adds bright flavor and color to grilled potatoes and bell peppers. Photo credit: Eva Kosmas from Adventures in Cooking.
15m
PREP TIME
15m
COOK TIME
181
CALORIES
10
INGREDIENTS
Combine spinach with cilantro and lime to create a chimichurri sauce that adds bright flavor and color to grilled potatoes and bell peppers. Photo credit: Eva Kosmas from Adventures in Cooking.
15m
PREP TIME
15m
COOK TIME
181
CALORIES
10
INGREDIENTS
Ingredients 8 Servings
- 1 cup packed baby spinach
- 1/4 cup packed cilantro leaves
- 1/4 cup plus 4 teaspoons olive oil, divided
- 1/4 cup fresh lime juice
- 3 cloves garlic
- 1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
- 1 teaspoon McCormick® Whole Thyme Leaves
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 2 pounds small red potatoes, pierced with fork
- 2 bell peppers, each cut into 6 strips
INSTRUCTIONS
- 1 For the Cilantro-Lime Chimichurri, place spinach, cilantro, 1/4 cup of the oil, lime juice, garlic, sea salt, thyme and red pepper in food processor; cover. Process until spinach and cilantro is coarsely chopped. Set aside in large bowl.
- 2 For the Potato Salad, microwave potatoes 10 minutes on HIGH or until tender, turning halfway through cooking time. Let stand 2 minutes. Cut potatoes in half or quarter if large. Toss with 2 teaspoons of the oil.
- 3 Grill potatoes over medium heat 2 minutes on each side or until lightly browned and grill marks appear. Toss bell peppers with remaining 2 teaspoons oil. Grill over medium heat 6 minutes or until tender-crisp, turning occasionally. Cut bell peppers into 1-inch pieces. Add potatoes and bell peppers to Chimichurri; toss gently until well coated. Serve warm.
NUTRITION INFORMATION
(per Serving)
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