Cate's Guacamole-Tomato Cup Salad
Submitted by ll
Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minHollow tomato cups filled with chunky guacamole and crowned with crispy bacon crumbles make one of the best-looking appetizer salads you can put on a plate. The scooped-out tomato centers don’t go to waste. They get finely chopped, mixed with onion, diced green chiles, lemon juice, and salt, then combined with mashed avocado right before serving.
Salting and draining the hollowed tomatoes upside down before chilling pulls out excess moisture so they hold their shape and don’t turn into a soggy mess when filled. This small step makes the difference between a crisp, sturdy cup and one that collapses on the plate.
Timing matters here. The guacamole gets mashed and mixed into the tomato filling only when you’re ready to serve. Avocado browns fast once exposed to air, and no amount of lemon juice will save it if it sits around too long.
Kitchen Tips
- Choose firm, round tomatoes that stand upright. Lopsided tomatoes tip over once filled
- Salt the insides and drain upside down. This removes water that would dilute the guacamole
- Mash the avocado just before filling. Chunky is better than smooth here since it gives each bite more texture
- Serve immediately after assembling. Guacamole and cut tomatoes both deteriorate quickly
Variations
- Add a squeeze of lime juice instead of lemon for a more traditional guacamole flavor
- Stir in diced mango or corn kernels to the filling for a Southwestern twist
- Skip the bacon for a vegetarian version and top with toasted pepitas instead
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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