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Tomato-Avocado Salsa
By Sandra Woodruff
Jul 29, 2006, 08:57
Yield: 2 1/2 cups
1 1/2 cups 1/4-inch dice fresh tomatoes
1 cup 1/4-inch dice avocado
1/2 cup finely chopped red onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1. Combine all of the ingredients and toss to mix.
2. Serve immediately with baked tortilla chips or cover and chill for up to 3 hours before serving.
Nutritional Facts (per tablespoon)
Calories: 8
Carbohydrates: 1 g
Fiber: 0.3 g
Fat: 0.6 g
Sat. Fat: 0.1 g
Cholesterol: 0 mg
Protein: 0.2 g
Sodium: 16 mg
Calcium: 1 mg
GI rating: low
Diabetic exchanges: Count 5 tablespoons as 1 vegetable and 1/2 fat
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