Lunch: Guacamole Stuffed Cherry Tomatoes

For an even shorter prep time, use store-bought guacamole to make this recipe.

Ingredients

24 cherry tomatoes (round, not grape style)
1 ripe avocado
1 lime, juiced
1 clove garlic, minced or grated
2 tablespoons chopped cilantro, divided
½ teaspoon salt (optional)
½ teaspoon ground black pepper

Instructions

Cut out the stem of each cherry tomato, cutting deep enough to make a hole into the middle of the tomato without going through the other end. 
Scoop the insides of the tomato out and finely chop the insides of tomato and reserve for the guacamole. Place each scooped out tomato upside down on paper towels to drain.
In a medium bowl, mash the avocado with a fork and mix in the scooped out tomato pieces, lime juice, garlic, 1 tablespoon cilantro, salt (optional), and pepper.
Scoop or pipe the guacamole into the hollowed out tomatoes, dividing it equally among each tomato. Sprinkle the remaining cilantro on top of each tomato.

MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dish can be gluten-free.