Categories: Dips, Mexican 
      Yield: 6 servings 
  
      2    Ripe avocados                       1 c  Broccoli florets, broken 
           Juice of one grapefruit                  -into small pieces 
           Juice of one lime                   3    Ribs of celery, chopped 
    1/2 sm Shallot or 1 green onion            1    Large, tomato coarsely 
      3    Sprigs parsley, coarsely                 -chopped 
           -chopped                            5    Tomatillos, coarsely 
      3    Sprigs cilantro                          -chopped, optional 
    1/4    Hear red or green cabbage,          1 tb Fresh minced basil 
           -coarsely chopped                   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.