MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Dips, Mexican
       Yield: 6 Servings
       2    Ripe avocados
            Juice of one grapefruit
            Juice of one lime
     1/2 sm Shallot or 1 green onion
       3    Sprigs parsley, coarsely
       3    Sprigs cilantro
     1/4    Hear red or green cabbage,
            -coarsely chopped
       1 c  Broccoli florets, broken
            -into small pieces
       3    Ribs of celery, chopped
       1    Large, tomato coarsely
       5    Tomatillos, coarsely
            -chopped, optional
       1 tb Fresh minced basil
       1 tb Fresh minced thyme
   Peel and quarter avocados, reserving pits.  Coarsely mash avocado
   with a fork in a nonmetallic bowl.  Set aside any that might be too
   hard to mash easily.
   Pour grapefrit and lime juice into blender.  Add shallot and 2 sprigs
   each of parsley and cilantro.  Blen on high until liquified.  Add
   blende mixture to mashed avocado, mix gently.  Add remaining
   vegetables,basil and thyme. Stir well.  Garnish with reserved
   cilantro and parsley. If not serving immediately, place in a small
   bowl with avocado pits,cover and refrigerate. The avocado pits keep
   the mixture from turning brown.
   Source: Women’s Day, Meals in Minutes, August 1990.