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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins


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; protein 1.8g 4% DV; carbohydrates 8.4g 3% DV; exchange other carbs 0.5; dietary fiber 3.8g 15% DV; sugars 3.5g; fat 5.4g 8% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 1123.4IU 23% DV; vitamin c 20.4mg 34% DV; folate 49mcg 12% DV; calcium 19.3mg 2% DV; iron 0.6mg 3% DV; magnesium 24mg 9% DV; potassium 474.9mg 13% DV; sodium 82.2mg 3% DV.