Avocado-Tomato Salsa

Avocados have been on sale.  If you’re like me and love avocados, three things then happen.  You can’t resist a sale; you buy more avocados than you should; they all ripen at the same time.  That’s avocado problem number one.

Avocado problem number two has to do with losing weight.  Avocados are incredibly nutritious (check it out at California Avocado Commission), but they are also extremely high in calories for a vegetable.  In fact, the Weight Watcher program, which allows its adherents to eat 99.9% of vegetables for free, has singled out the avocado for its high level of fats.  Good fats, of course, but fats nonetheless. 

An avocado is 8 points on the Points plan and 12 points on the PointsPlus plan.  That is, respectively, the same as eating 8 or 12 apples!

So…what’s an avocado lover to do?  Make a salsa dip for chicken, turkey, pork, or fish, use the salsa as a salad dressing, or mix it into scrambled eggs. In other words, enjoy your avocado in small doses.

Printer-friendly recipe

Makes 1¼ – 1½ cups


  • 1 medium avocado, ripe
  • 1 medium tomato, finely diced
  • 1 green onion (white and some green), minced
  • 1 heaping tbsp. of fresh cilantro, minced
  • 1 tbsp. gluten-free soy sauce
  • 1 tsp. lemon juice
  • Hot pepper sauce, to taste


  1. Remove the avocado’s peel and seed and then mash coarsely with a fork.
  2. Mix in the rest of the ingredients: tomato, onion, soy sauce, lemon juice, and hot pepper sauce, if desired.
  3. Cover the salsa if you’re not using it right away.

For Weight Watchers:  ¼ cup is worth 1.5 points on the Points plan and 2.5 points on the PointsPlus plan.

(Slightly adapted from “Broiled Chicken with Avocado Salsa” at Cooks.Com.)

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