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Cate's Guacamole-Tomato Cup Salad

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 medium tomatoes
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2 each avocados
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2 teaspoons lemon juice
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2 teaspoons salt
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1 small onions
chopped
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1 can hot chili peppers
chopped
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1 x sweet yellow bell peppers
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4 slices bacon
cooked, crumbled
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Ingredients

Amount Measure Ingredient Features
6 medium tomatoes
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2 each avocados
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1E+1 ml lemon juice
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1E+1 ml salt
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1 small onions
chopped
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1 can hot chili peppers
chopped
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1 x sweet yellow bell peppers
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4 slices bacon
cooked, crumbled
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Directions

Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon.

Remove tomato navel, core tomatoes, scoop out inside centers and chop finely.

Sprinkle the insides of the tomatoes with ½ teaspoon of the salt.

Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill.

Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato.

Mix and chill.

When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture.

Do not allow to stand, or the avacaos will darken.

Place the tomatoes on the bed of lettuce.

Fill tomatoes with guacamole, and top them with the crumbled bacon.

Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 16368% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 920mg 38%
Total Carbohydrate 4g 4%
Dietary Fiber 6g 25%
Sugars g
Protein 9g
Vitamin A 22% Vitamin C 40%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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