Tomatoes With Guacamole and Steamed Sweet Peas

Recipe is by Corinne Cook, who says the best tomatoes to use are medium-size round ones that can be halved, scooped out and filled easily.3

Small tomatoes (4 halves per person, halved, hollowed out and drained.


1 ripe avocado, peeled and mashed

1 teaspoon fresh lemon juice

½ small jalapeño, seeded, veins removed and very finely chopped, or to taste

1 clove garlic, finely minced

1 green onion, white and green part, chopped

Salt and freshly ground black pepper to taste

1 tablespoon finely chopped tomato or to taste, optional

1 (10.8-oz.) bag frozen sweet peas, cooked according to package directions and drained

Lettuce and Parmesan cheese, if desired

1. Halve and hollow desired number of small tomatoes

2. Make guacamole by combining avocado, lemon juice, jalapeño, garlic, green onions, salt and pepper and tomato.

3. Using very small spoon, fill tomato halves with guacamole and place over cooked and drained sweet peas. (Serve over a small bed of greens if desired.)

4. Top with small dollops of Garlic Mayo Dressing (see recipe) and a light sprinkling of Parmesan cheese.

Garlic Mayo Dressing

Makes about 1 cup. Recipe is by Corinne Cook. This makes more dressing then you will need for the recipe. Use leftovers for dip with fresh vegetables or on other salads.

1?3 cup mayonnaise

½ cup sour cream

2 cloves garlic, pressed

2 tablespoons lemon juice, lime juice or white vinegar

2 tablespoons canola oil

Generous pinch of sugar or sugar substitute

Salt and freshly ground black pepper to taste

1 or 2 drops Tabasco Sauce

1. In medium bowl, whisk mayonnaise, sour cream, garlic, lemon juice or vinegar, oil, sugar, salt, pepper and Tabasco together until thoroughly mixed. Taste and correct seasoning if necessary.

2. Cover and refrigerate until ready to use.