TOMATOES STUFFED WITH GUACAMOLE

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Categories     Tomato     Appetizer     No-Cook     Vegetarian     Quick & Easy     Avocado     Raw     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

12 small (2- to 2 1/2-inch) tomatoes (not plum tomatoes)
1 tablespoon olive oil
1 tablespoon fresh lime juice
3 firm-ripe California avocados
2 tablespoons finely chopped onion
1/2 teaspoon finely chopped fresh cilantro
2 teaspoons minced fresh jalapeño chile, including seeds
1/2 teaspoon salt
Accompaniment: shredded iceberg lettuce
Garnish: fresh cilantro sprigs

Steps:

  • Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
  • Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
  • Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.

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