Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 7 mediums | Tomatillos |
| ¼ teaspoon | Salt |
| ½ teaspoon | Oregano |
| ¼ cup | Whole parsley sprigs |
| Black pepper | |
| ⅓ cup | Olive oil |
| 1 small | Red onion |
| 1 medium | Cucumber |
| 1 large | Red bell pepper |
| 1 small | Avocado |
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.
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.
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