Guacamole-Tomato Cup Salad

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	0 minutes
	Ready In	85 minutes

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Ingredients

6	medium	tomatoes
2	each	avocados	ripe
2	teaspoons	lemon juice
2	teaspoons	salt
1	small	onion	finely chopped
1	can california	green chili peppers	chopped
1	each	black pepper	bottled wax, finely chopped
1/2	teaspoon	black pepper	wax, juice
4	each	bacon slices	crisp-cooked, and crumbled
1	x	lettuce	for tomatoes

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 1/2 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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Member Review

Mochiko Chicken

Very Very tasty chicken. Just like the one I had when I was in Japan. I used only one egg and added some sesame oil instead. I also added some chopped ginger. For chicken, I used boness skinless thighs. Thank you for this recipe!

Reviewed by misha

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