Avocado and “gremolata”


Gremolata (from the Milanese gremolà, to crush grains into smaller pieces) is a traditional side dish served with meat and also with pasta. Here is a plant-based version of gremolata.

Combining parsley, orange and lemon zests and even sometimes fresh rosemary or even anchovy filets, the gremolata is usually added just before serving a meat or a pasta dish.

The classic recipe has been ‘transformed’ to be tasted with avocados. And this might just be one of the greatest ideas of the moment as it is cold, and as fresh herbs bring vitamins (A, K, B9) as well as minerals like calcium, magnesium, potassium and iron.

Parsley for example, is also loaded with antioxidants and does help cleanse your kidneys by eliminating toxins.

I’m not even mentioning anymore the healthy qualities of an avocado (rich in fibers, vitamins, good fat, micro-nutrients…) ! You can serve this gremolata with other veggies.

Serves 2 people.


  • 2 ripe avocados, peeled, halved and stoneless.
  • 1/4 red onion, peeled and sliced thinly.
  • 2 tbsp cider vinegar.
  • 1 tsp agave syrup.
  • 1 pinch salt and  pepper.
  • 1 large handful parsley leaves, cleaned, dried and chopped.
  • 1 handful mint leaves, cleaned, dried and chopped (optional).
  • the zest of one organic lemon.
  • the flesh of the same lemon, thinly diced.
  • 2 tbsp olive oil.


  1. In a bowl, mix all the ingredients and leave them to marinate for approx. 20 minutes (in your fridge, with a closed lid).
  2. Cut in half the avocados.
  3. Mix well the ingredients of the gremolata and serve with the avocados.

Enjoy !

The Pineapple Chef