Avocado Chimichurri Bruschetta

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2 Tbs. lemon juice

2 Tbs. red wine vinegar

3 cloves garlic, minced (1 Tbs.)

¾ tsp. salt

½ tsp. red pepper flakes

½ tsp. dried oregano

¼ tsp. ground black pepper

¼ cup olive oil

¼ cup chopped cilantro

¼ cup chopped fresh parsley

2 avocados, peeled, pitted, and cubed

6 ½-inch-thick slices whole-grain or ciabatta bread, toasted

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