Tomatoes Stuffed with Guacamole
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons finely chopped onion
- 1 tablespoon fresh lime juice
- Carbohydrate 19 g(6%)
- Fat 17 g(27%)
- Fiber 10 g(39%)
- Protein 4 g(8%)
- Saturated Fat 3 g(13%)
- Sodium 213 mg(9%)
- Calories 227
Preparation Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp. Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole. Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.
Preparation Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp. Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole. Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.
