Hands on time: 15 minutes Total time: 15 minutes Serves: 4
1 ripe avocado Juice of 1/2 lemon 1 1/4 teaspoons nonpareil capers (the smaller the better), drained 1 teaspoon finely chopped fresh dill 2 ounces smoked salmon, finely chopped Salt to taste 12 large cherry tomatoes (or 6 romas)
Cut the avocado in half lengthwise and remove the pit. Scoop out the flesh with a spoon and place in a small bowl. Add the lemon juice and mash the avocado flesh, leaving a few small chunks. Stir in the capers, dill and salmon. Season to taste with salt. Cut the tops off the cherry tomatoes (or cut the roma tomatoes in half lengthwise). Using a serrated spoon, or a knife and a small spoon, scoop out the core and seeds and discard. Fill the tomato shells with the avocado mixture. Chill until serving time. (Tip: To keep the tomatoes upright in a plastic storage container during travel, pack them on a bed of fresh dill leaves.)
Per serving: 39 calories (percent of calories from fat, 64), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated), 1 milligram cholesterol, 43 milligrams sodium.