Chopped Tomato and Avocado Salsa

MAKES ABOUT 2 CUPS

1 large tomato, cored and chopped
1 scallion, trimmed and minced
½ jalapeño pepper, cored, seeded, and diced
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 garlic clove, smashed and minced
Juice of ½ lime
1 ½ teaspoons extra-virgin olive oil
1 ½ teaspoons white balsamic vinegar or white wine vinegar
Sea salt and freshly ground black pepper
1 avocado, peeled, pitted, and diced

Place the tomato, scallion, jalapeño, cilantro, basil, garlic, lime juice, olive oil, vinegar, and salt and black pepper to taste in a bowl and stir to mix. Refrigerate in an airtight container until ready to serve, or for up to 2 days. Just before serving, add the avocado and mix gently.