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
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 4|
|Calories from Fat: 114 (66%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 652.7mg||17 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 8.8g|
|Protein 2.8g||4 %|
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Calories per serving: 172
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