Diced gazpacho salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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