Guacamole Stuffed Tomatoes
12-15 small tomatoes (about 2.5 in)
1 TB olive oil
1 TB fresh lime juice or meyer lemon
3 avocados
1TB finely chopped red onion
1 clove minced garlic (or 1/2 tsp garlic powder)
1/2 tsp finely chopped fresh cilantro
1tsp minced fresh jalapeño chile
1/2 tsp sea salt
1/8 tsp ground pepper
Cut tomatoes in half, scoop out soft center –save tomato pulp in bowl. Mix olive oil & lime juice together to drizzle over tomato shells and set aside. I prefer to chop up avocados to make a chunkier dip rather than a mashed up spread. Add red onion, garlic, cilantro, jalapeno, sea salt & pepper. Fold in tomato pulp. Scoop into shells and serve — a great appetizer.
You may use cherry tomatoes to make “baby appetizers” but you half to be careful because the break up easier–but they are SUPER cute 
You may play around with the spices and onions for variation.
Recipe by Nancy Newcomer
Back to the Kitchen: Healthy Living with Real Food
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