- 2 pints cherry tomatoes
- 1 avocado, peeled and diced
- 1 teaspoon lemon juice
- 1/4 cup mayonnaise
- 8 cooked bacon slices, crumbled
- 2 green onions, finely chopped
- Salt and pepper to taste
How to Make It
Cut a small slice from the top of each tomato; scoop out pulp with a small spoon or melon baller, and discard pulp. Place tomatoes, cut sides down, on paper towels, and let drain 15 minutes.
Meanwhile, combine avocado and lemon juice in a small bowl, stirring gently; drain. Stir together mayonnaise, bacon, and green onions; add avocado mixture, and stir gently until combined.
Spoon avocado mixture evenly into tomato shells. Cover with plastic wrap, and chill 1 hour. Sprinkle with salt and pepper to taste just before serving.