So pretty, and just wonderful served with a simple grilled steak.
YIELDS: 6 servings. Depending on the size of your tomatoes, each will have about 17 grams of carbohydrates and 5 grams of fiber, for a total of 12 grams of usable carbs and 4 grams of protein.
INGREDIENTS:
- 6 ripe, smallish tomatoes
- Lettuce leaves or other greenery
- 1 batch Guacamole
GUACAMOLE:
- 4 ripe black avocados
- 2 tablespoons minced sweet red onion
- 3 tablespoons lime juice
- 3 cloves garlic, crushed
- 1/4 teaspoon Tabasco
- Salt or Vege-Sal to taste
INSTRUCTIONS:
- Cut the stems out of the tomatoes, leaving the skin intact at the very bottom. Slice each tomato into eight wedges, being careful not to cut through the tomato skin at the very bottom of the stem.
- Place a lettuce leaf or some other greenery on each salad plate, and put a tomato on top, spreading the wedges out to look like a flower.
- Spoon 2 to 3 heaping tablespoons of guacamole into the middle of the tomato flower, or you can simply cut tomatoes into two halves and stuffed with guacamole. Serve.
GUACAMOLE:
- Halve the avocados, and scoop the flesh into a mixing bowl. Mash coarsely with a fork.
- Mix in the onion, lime juice, garlic, Tabasco, and salt, stirring to blend well and mashing to the desired consistency.
TIP:
- Don’t have a family of six? Why not halve the recipe and use the rest of the guacamole for omelets or something? With over 1,000 mg of potassium in a serving, you’re going to want to find a way to serve Guacamatoes often.
