Guacamole-Tomato Cup Salad
Submitted by alicialz3
Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
85 minThis salad turns whole tomatoes into edible bowls stuffed with freshly mashed guacamole and crowned with crispy crumbled bacon. It’s a showstopper appetizer or lunch that looks impressive with minimal cooking.
The tomato prep is smart. After hollowing them out, you salt the insides and flip them upside down to drain. This pulls out excess moisture so the guacamole filling doesn’t get watery and slide off the plate. The scooped-out tomato centers get chopped and mixed right into the guacamole, so nothing goes to waste.
Green chiles and onion give the filling a distinctly Mexican kick, while lemon juice keeps the avocado from browning and adds citrus brightness. The guacamole gets mashed into the chilled tomato mixture at the last possible minute. Avocado darkens fast, so this is a serve-immediately situation.
Crumbled bacon on top adds a salty, smoky crunch that plays off the cool, creamy guacamole beautifully.
Chef Tips
- Use firm, ripe tomatoes that can stand upright on the plate. Too soft and they’ll collapse under the filling.
- Mash the avocado coarsely. Chunky guacamole has better texture in a stuffed tomato than smooth.
- Assemble just before serving. Literally last minute. The avocado oxidizes fast and the tomato cups release more liquid as they sit.
Variations
- Add a dollop of sour cream between the guacamole and bacon for extra richness.
- Swap bacon for crumbled cotija cheese to keep it vegetarian with a salty, tangy crumble.
- Stir diced mango into the guacamole for a sweet-savory tropical twist.
Ingredients
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.
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