| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Salads | 4 | Servings | |
INGREDIENTS
| 7 | md | Tomatillos |
| 1/4 | ts | Salt |
| 1/2 | ts | Oregano |
| 1/4 | c | Whole parsley sprigs |
| Black pepper | ||
| 1/3 | c | Olive oil |
| 1 | sm | Red onion |
| 1 | md | Cucumber |
| 1 | lg | Red bell pepper |
| 1 | sm | Avocado |
INSTRUCTIONS
Remove husks from tomatillos and rinse. Dice red onion to yield 1/2 cup. Seed cucumber and cut into 1/2-inch dice to yield 1 cup. Seed red bell pepper and cut into 1/2-inch squares to yield 1 1/2 cups. Peel avocado and cut into 1/2-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 1/4-inch dice. 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. from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth Schneider Source: Chicago Sun Times, March 20, 1986 Posted to MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:33 +0000 From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”