This is a great summer salad for a brunch, get together or just for the family. It goes well with any meat and sides.
6 medium tomatoes
½ cup onion,finely chopped
2-4 ounce can green chiles, finely chopped, may just use one can if you desire
2 teaspoons lemon juice
2 medium avocados, very ripe
3 slices bacon, crisp cooked and crumbled
Directions for making:
Step 1: Cut ½-inch thick slice from stem end of each tomato.
Step 2: Scoop out tomato centers, and chop finely.
Step 3: Sprinkle the insides of tomato cups lightly with salt, turn upside down on paper towels, to drain.
Step 4: Refrigerate.
Step 5: Stir chopped onion and chiles, lemon juice and 1 ½ teaspoon salt into chopped tomato.
Step 6: Cover and refrigerate tomato onion mixture.
Step 7: Just before serving, peel and pit avocados, mash.
Step 8: Stir in chopped tomato onion mixture.
Step 9: Spoon guacamole into tomato cups; top with crumbled bacon.
Step 10: Arrange tomatoes on lettuce leaves on a serving platter.
Step 11: Pass any leftover guacamole.
Makes 6 servings.