Vegetable Guacamole
Yield
6 servingsPrep
30 minCook
0 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
ripe |
|
| 1 | each |
grapefruit
juice of |
|
| 1 | each |
limes
juice of |
|
| ½ | small |
shallots
or 1 green onion |
*
|
| 3 | Sprigs |
parsley leaves
coarsely chopped |
*
|
| 3 | Sprigs |
cilantro
|
*
|
| ¼ | head |
cabbage
read or green, coarsely chopped |
*
|
| 1 | cup |
broccoli florets
broken into small pieces |
|
| 3 | each |
celery stalks
chopped |
|
| 1 | large |
tomatoes
coarsely chopped |
|
| 5 | each |
tomatillos
coarsely chopped, optional |
|
| 1 | tablespoon |
basil
fresh minced |
|
| 1 | tablespoon |
thyme
fresh minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
avocados
ripe |
|
| 1 | each |
grapefruit
juice of |
|
| 1 | each |
limes
juice of |
|
| 0.5 | small |
shallots
or 1 green onion |
*
|
| 3 | Sprigs |
parsley leaves
coarsely chopped |
*
|
| 3 | Sprigs |
cilantro
|
*
|
| 0.3 | head |
cabbage
read or green, coarsely chopped |
*
|
| 237 | ml |
broccoli florets
broken into small pieces |
|
| 3 | each |
celery stalks
chopped |
|
| 1 | large |
tomatoes
coarsely chopped |
|
| 5 | each |
tomatillos
coarsely chopped, optional |
|
| 15 | ml |
basil
fresh minced |
|
| 15 | ml |
thyme
fresh minced |
*
|
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.
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.
