Diced gazpacho salad

1. Remove husks from tomatillos and rinse.
2. Dicei red onion to yield ½ cup. Seed cucumber and cut into ½-inch dice to yield 1 cup. Seed red bell pepper and cut into ½-inch squares to yield 1 ½ cups.
3. Peeli avocado and cut into ½-inch dice.
4. Coarsely slice 2 tomatillos and combine in food processor with salt, oregano, parsley, and pepper to taste; chop fine.
5. Add oil and blend.
6. Cut remaining tomatillos into ¼-inch dice.
7. Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing.
8. Add avocado and toss gently.