Vegetable guacamole

Yield: 6 servings

Ingredients:

2 Ripe avocados 1 c Broccoli florets

Instructions:

broken Juice of one grapefruit -into small pieces Juice of one lime 3 Ribs of celery chopped 1/2 sm Shallot or 1 green onion 1 Large tomato coarsely 3 Sprigs parsley coarsely -chopped -chopped 5 Tomatillos coarsely 3 Sprigs cilantro -chopped optional 1/4 Hear red or green cabbage 1 tb Fresh minced basil -coarsely chopped 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.