TUNA SALAD STUFFEED AVOKADO

Ingredients

1. Two avocados (medium)
2. Two slices of bacon
3. ½ a cup of romaine lettuce
4. ½ a cup of grape tomatoes
5. One teaspoon of lime juice
6. ¼ teaspoon of sea salt
7. ¼ teaspoon of garlic powder
8. ⅛ teaspoon of black pepper

Instructions

• While the skillet is still cold, place the bacon on it. Cook your bacon over a mow to medium-low flame until the edges begin curling up. Slip and continue to cook until they are golden and crispy. Generally this process takes around five minutes, perhaps a bit longer. Use paper towels to drain and as they cool they will crisp up even more.
• Meanwhile the bacon is cooking, we slice the avocados in half and remove their pits. Out of each had of the avocado, scoop out half and leave the other half undisturbed, place the scooped out halves in a bowl.
• Mash up the avocado that is in the bowl. Stir in the lettuce, grape tomatoes, lime juice, sea salt, garlic powder, and black pepper, adjust to personal taste.
• Once your bacon slices have cooled down and you are able to handle the, chop them up finely and add then to the bowl.
• Mix well and add the mixture equally back into the avocado halves.
• Enjoy!

                    harvestexcitement.com

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