2 Ripe avocados
1 Grapefruit; juice of
1 Lime; juice of
1/2 sm Shallot -OR-
1 Green onion
3 Parsley sprigs; coarsely
-chopped
3 Cilantro sprigs
1/4 Hear red or green cabbage;
-coarsely chopped
1 c Broccoli florets; broken
-into small pieces
3 Celery ribs; chopped
1 lg Tomato; coarsely chopped
5 Tomatillos; coarsely
-chopped (optional)
1 tb Basil; fresh minced
1 tb Thyme; fresh minced
Peel and quarter avocados, reserving pits. Coarsely mash avocado
with a fork in a nonmetallic bowl. Set aside any that might be too
hard to mash easily.
Pour grapefrit and lime juice into blender. Add shallot and 2
sprigs each of parsley and cilantro. Blend on high until liquified.
Add blended mixture to mashed avocado, mix gently. Add remaining
vegetables, basil, and thyme. Stir well. Garnish with reserved
cilantro and parsley. If not serving immediately, place in a small
bowl with avocado pits, cover and refrigerate. The avocado pits
keep the mixture from turning brown.
Source: Women's Day, Meals in Minutes, August 1990
