Avocados contain healthful fats, but too much of a good thing is still too much. To make those good fats stretch a little further, I've turned my favorite formula for guacamole into a salsa, upping the ingredients I formerly used as garnishes. The result cuts the calories without sacrificing flavor.
Serve as a dip, with tortilla or pita chips. This is best served within 2 hours of being assembled, but you can dice and chop everything except the avocado a few hours in advance. Wait until the last minute to cut the avocado to avoid discoloration.
Makes about 3 cups. Serves 12.
12 ounces small roma tomatoes, peeled, seeded and cut into 1/4-inch dice (a generous cup)
1 small sweet onion, minced (1/2 cup)
1 medium jalapeno pepper, seeded and minced
2 tablespoons finely chopped cilantro leaves and stems
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon sugar
Freshly ground black pepper
Flesh of 2 ripe Hass avocados, cut into 1/2-inch cubes (about 2 cups)
Combine the tomatoes, onion, jalapeno, cilantro, lime juice, oil, cumin and sugar in a medium bowl. Season with salt and pepper to taste. Stir to incorporate.
Add the diced avocado and mix gently to combine. Let sit for 15 minutes, then stir one more time and serve.
NUTRITION Per 1/4-cup serving: 60 calories, 0 g protein, 4 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 25 mg sodium, 2 g dietary fiber, 1 g sugar