Vegetable Guacamole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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,
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 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: Womens Day, Meals in Minutes, August 1990.
Source from luhu.jp
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: Womens Day, Meals in Minutes, August 1990.
Source from luhu.jp