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Recipe by: liban
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See below ingredients and instructions of the recipe
2 Ripe avocados
Juice of one grapefruit
Juice of one lime
1/2 sm Shallot or 1 green onion
3 Sprigs parsley, coarsely
3 Sprigs cilantro
1/4 Hear red or green cabbage,
1 c Broccoli florets, broken
-into small pieces
3 Ribs of celery, chopped
1 Large, tomato coarsely
5 Tomatillos, coarsely
1 tb Fresh minced basil
1 tb Fresh minced thyme
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. Blen on high until liquified. Add
blende 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.
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