Diced Gazpacho Salad

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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-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

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