2 Ripe avocados
Juice of one grapefruit
Juice of one lime
1/2 small Shallot or 1 green onion
3 Sprigs parsley, coarsely chopped
3 Sprigs cilantro
1/4 Hear red or green cabbage, coarsely chopped
1 cup Broccoli florets, broken into small pieces
3 Ribs of celery, chopped
1 Large, tomato coarsely chopped
5 Tomatillos, coarsely chopped, optional
1 tbsp Fresh minced basil
1 tbsp Fresh minced thyme
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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 liquified. 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. |
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