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Recipe
Cate's Guacamole Tomato Salad Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 40 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 955mg | 40% |
| Potassium 395mg | 11% |
| Total Carbs 8.96g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.28g | 3% |
| Protein 1.69g | 3% |
Ingredients Convert Measures
- 6 med Tomatoes
- 2 x Ripe avacados
- 2 tsp Lemon juice
- 2 tsp Salt
- 1 sm Onion, minced finely
- 1 can Green California chiles, minced
- 1 x Bottled wax pepper, minced very fine
- 1/2 tsp Wax pepper juice
- 4 x Bacon slices, crisp-cooked and crumbled
- Bed or possibly lettuce for tomatoes
Directions
- Fry 4 slices of bacon till 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 tsp. of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill.
- Add in onion, diced green chilies, lemon juice, and the remaining salt to the minced tomato. Mix and chill.
- When it is time to serve the salad, mash the avacado mix and stir into the tomato mix. Don't allow to stand, or possibly 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.
