Vegetable Guacamole

Course : Dips
Serves: 6
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Ingredients:

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

Preparation / Directions:

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


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