Avocado Tomato Salsa

PreparationFirst Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl. Second Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable. Per serving: 70.0 calories, 50.0 calories from fat, 6.0g total fat, 1.0g saturated fat, 0.0mg cholesterol, 490.0mg sodium, 5.0g total carbs, 1.0g dietary fiber, 3.0g sugars, 2.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Spices of Life: Simple and Delicious Recipes for Great Health by Nina Simonds. Copyright © 2005 by Nina Simonds. Published by Knopf Doubleday Publishing Group. All Rights Reserved. Nina Simonds has lived, studied, and traveled throughout Southeast Asia. For the past thirty years she has taught cooking classes across the United States and in mainland China. An Asian correspondent for Gourmet and a frequent contributor to The New York Times Sunday Travel section, she is also the author of numerous award-winning cookbooks, including A Spoonful of Ginger, which won both a James Beard Foundation Award and an IACP Cookbook Award. She lives in Salem, Massachusetts.

PreparationFirst Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl. Second Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable. Per serving: 70.0 calories, 50.0 calories from fat, 6.0g total fat, 1.0g saturated fat, 0.0mg cholesterol, 490.0mg sodium, 5.0g total carbs, 1.0g dietary fiber, 3.0g sugars, 2.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Spices of Life: Simple and Delicious Recipes for Great Health by Nina Simonds. Copyright © 2005 by Nina Simonds. Published by Knopf Doubleday Publishing Group. All Rights Reserved. Nina Simonds has lived, studied, and traveled throughout Southeast Asia. For the past thirty years she has taught cooking classes across the United States and in mainland China. An Asian correspondent for Gourmet and a frequent contributor to The New York Times Sunday Travel section, she is also the author of numerous award-winning cookbooks, including A Spoonful of Ginger, which won both a James Beard Foundation Award and an IACP Cookbook Award. She lives in Salem, Massachusetts.