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Vegetable Guacamole

Submitted by dibley

YIELD

6 servings

PREP

30 min

COOK

0 min

READY

30 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 191g (6.7 oz)

Amount per Serving

Calories 138 67% of calories from fat

% Daily Value *

Total Fat 10g 16%

Saturated Fat 1g 7%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 26mg 1%

Total Carbohydrate 4g 4%

Dietary Fiber 6g 25%

Sugars g

Protein 5g

Vitamin A 22% • Vitamin C 61%

Calcium 3% • Iron 5%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium