Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    ripe avocados
                        one grapefruit -- juice of
                        one lime -- juice of
     1/2  small         shallot or 1 green onion
   3      sprigs        parsley -- coarsely
   3      sprigs        cilantro
     1/4                hear red or green cabbage -- coarsely chopped
   1      cup           broccoli florets -- broken
          small   piec  
   3      ribs          celery -- chopped
   1      large         -- tomato coarsely
   5                    tomatillos -- coarsely
                        optional
   1      tablespoon    fresh minced basil
   1      tablespoon    fresh minced thyme

Preparation:

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 grapefruit and lime juice into blender. Add shallot and 2 sprigs each of parsley and cilantro. Blend on high until liquefied. 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