Recipe - Diced Gazpacho Salad

7 md Tomatillos
One fourth teaspoon Salt
One half teaspoon Oregano
One fourth cup Whole parsley sprigs
Black pepper
1/3 cup Olive oil
1 small Red onion
1 md Cucumber
1 lg Red bell pepper
1 small Avocado

Remove husks from tomatillos and rinse. Dice red onion to yield One half cup.
Seed cucumber and cut into 1/2inch dice to yield 1 cup. Seed red bell
pepper and cut into 1/2inch squares to yield 1 One half cups. Peel avocado and
cut into 1/2inch 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 1/4inch dice.

Combine minced 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.

from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth
Schneider

Source: Chicago Sun Times, March 20, 1986
Posted to MMRecipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:33 +0000

From: Linda Place placel@worldnet.att.net