Chunky Guacamole–Topped Rice Cakes
3
Points®
Total time: 12 min • Prep: 12 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
A just-ripe avocado makes the best guacamole. Gently press down on the stem end. If it gives slightly, the avocado is ripe. If you’re not using a ripe one right away, store it in the crisper drawer of your fridge for up to several days.
Ingredients
California (Hass) avocado
1 medium, halved, pitted, and peeled
Plum tomato
1 medium, chopped
Jalapeño pepper
½ medium, seeded and minced
Fresh lime juice
2 tsp(s)
Table salt
¼ tsp(s), or to taste
Plain brown rice cakes
4 cake(s), (4-inch thin square rice cakes), or rice and quinoa rice cakes
Instructions
1
Coarsely mash avocado in medium bowl. Add tomato, jalapeño, lime juice, and salt, gently stirring to combine. Top rice cakes evenly with guacamole and arrange on platter.
2
Per serving: 1 guacamole-topped rice cake
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