Guacamole-Tomato Cup Salad Recipe

Step 1

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

Step 2

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

Step 3

Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill.

Step 4

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

Step 5

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.

Step 6

Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon.

Step 7

Serve immediately.

Things You'll Need

  • 6md Tomatoes
  • 2 Ripe avacados
  • 2ts Lemon juice
  • 2ts Salt
  • 1sm Onion, chopped finely
  • 1cn Green California chiles,
  • - chopped
  • 1 Bottled wax pepper, chopped
  • - very fine
  • 1/2ts Wax pepper juice
  • 4 Bacon slices, crisp-cooked
  • - and crumbled
  • Bed or lettuce for tomatoes

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