• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B6, B9, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 7 mediums Tomatillos

  2. teaspoon Salt

  3. teaspoon Oregano

  4. cup Whole parsley sprigs

  5. Black pepper

  6. cup Olive oil

  7. 1 small Red onion

  8. 1 medium Cucumber

  9. 1 large Red bell pepper

  10. 1 small Avocado

Instructions Jump to Ingredients ↑

  1. Remove husks from tomatillos and rinse. Dice red onion to yield ½ cup. Seed cucumber and cut into ½-inch dice to yield 1 cup. Seed red bell pepper and cut into ½-inch squares to yield 1½ cups.

  2. Peel avocado and cut into ½-inch dice. Coarsely slice 2 tomatillos and combine in food processor with salt, oregano, parsley, and pepper to taste; chop fine. Add oil and blend. Cut remaining tomatillos into ¼-inch dice.

  3. Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing. Add avocado and toss gently. Cover and chill for about an hour before serving to 4.

  4. from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth Schneider Source: Chicago Sun Times, March 20, 1986


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