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Serves 12

12 ounces small Roma tomatoes, peeled, seeded and cut into ¼-inch dice (a generous cup)

1 small sweet onion, minced (½ cup)

1 medium jalapeño pepper, seeded and minced

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2 tablespoons finely chopped cilantro leaves and stems

2 tablespoons fresh lime juice

1 tablespoon olive oil

¼ teaspoon ground cumin

¼ teaspoon sugar

Kosher salt

Freshly ground black pepper

Flesh of 2 ripe Hass avocados, cut into ½-inch cubes (about 2 cups)

1. Combine the tomatoes, onion, jalapeño, cilantro, lime juice, oil, cumin and sugar in a medium bowl. Season with salt and pepper to taste. Stir to incorporate.

2. Add the diced avocado and mix gently to combine. Let sit for 15 minutes, then stir one more time and serve.

Nutritional information per ¼-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

, The Washington Post

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