Chunky Guacamole–Topped Rice Cakes
3
Points®
Total Time
12 min
Prep
12 min
Cook
0 min
Serves
4
Difficulty
Easy
To garnish these crunchy bites, sprinkle with finely diced red onion or scallion, chopped fresh cilantro, and additional jalapeño. Or you could mix things up and spread the avocado mixture over cucumber slices. Buy an extra avocado to whip-up another batch of guacamole to top tacos or serve with grilled chicken later in the week. A just-ripe avocado makes the best guacamole. When selecting an avocado, 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
Table salt
¼ tsp, or to taste
Plain brown rice cakes
4 cake(s), (4-inch thin square rice cakes), or rice and quinoa rice cakes
