| 1 | Peel and quarter avocados, reserving pits. |
| 2 | Coarsely mash avocado with a fork in a nonmetallic bowl. |
| 3 | Set aside any that might be too hard to mash easily. |
| 4 | Pour grapefrit and lime juice into blender. |
| 5 | Add shallot and 2 sprigs each of parsley and cilantro. |
| 6 | Blen on high until liquified. |
| 7 | Add blende mixture to mashed avocado, mix gently. |
| 8 | Add remaining vegetables,basil and thyme. |
| 9 | Stir well. |
| 10 | Garnish with reserved cilantro and parsley. |
| 11 | If not serving immediately, place in a small bowl with avocado pits,cover and refrigerate. |
| 12 | The avocado pits keep the mixture from turning brown. |
