Sweet roma tomatoes stuffed with seasoned avocado make a pretty appetizer, a small bite, or even a light lunch on hot summer days. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Cut a 1/4-inch-thick slice from the stem end of each tomato. Using a spoon, carefully scoop out the tomato pulp, leaving a 1/4- to 1/2-inch-thick shell. Discard seeds. Cut a very thin slice from the base of the tomatoes so they sit upright. Set tomatoes, open sides down, on paper towels until ready to stuff. Chop enough of the tomato pulp to measure 1/3 cup; discard remaining pulp.

  • In a medium bowl mash avocado slightly; stir in chopped tomato pulp, onion, the snipped cilantro, the lemon juice, garlic, and salt. Stuff avocado mixture evenly into tomato shells. If desired, garnish with fresh cilantro leaves.

Nutrition Facts

81 calories; 5.4 g total fat; 0.7 g saturated fat; 82 mg sodium. 475 mg potassium; 8.4 g carbohydrates; 3.8 g fiber; 4 g sugar; 1.8 g protein; 1123 IU vitamin a iu; 20 mg vitamin c; 49 mcg folate; 19 mg calcium; 1 mg iron; 24 mg magnesium;