|Lemon juice||2 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm)|
|Chili powder||1⁄4 Teaspoon|
|Finely chopped ripe olives||1⁄4 Cup (4 tbs)|
|Finely chopped green onions||2 Tablespoon|
Cut out stem end and any hard core.
Cut from top nearly to bottom, making 6 wedges joined together at bottom.
Spread apart slightly and turn tomatoes upside down on paper towelling to drain.
Peel avocado and cut in half, discarding stone.
Mash avocado, lemon juice, salt, garlic, chili powder and Tabasco together with a fork until smooth.
Stir in olives and onions.
Cover with transparent wrap and chill.
Fry bacon until crisp, drain on paper towelling and crumble.
Add to avocado mixture at serving time.
Spoon mixture into openings in tomatoes, pushing it between cuts.
Set on lettuce and serve as salad.