Vegetable guacamole
Yield: 6 Servings
Ingredients:
- 2 Ripe avocados Juice of one grapefruit Juice of one lime
- 1/2 sm Shallot or 1 green onion
- 3 Sprigs parsley coarsely -chopped
- 3 Sprigs cilantro
- 1/4 Hear red or green cabbage -coarsely chopped
- 1 c Broccoli florets broken -into small pieces
- 3 Ribs of celery chopped
- 1 Large tomato coarsely -chopped
- 5 Tomatillos coarsely -chopped optional
- 1 tb Fresh minced basil
- 1 tb Fresh minced thyme
Instructions:
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.
