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Title: Diced Gazpacho Salad
Categories: Salads
Yield: 4 Servings

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

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

From: http://www.recipesource.com

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