From Cooking Light, June 2004.

• 4 cups diced plum tomato
• 1 tablespoon minced preserved lemons
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1 diced peeled avocado
• 2 tablespoons chopped fresh parsley

1. Combine all ingredients. Makes 4 one-cup servings.

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