Chunky guacamole-topped rice cakes

Chunky Guacamole–Topped Rice Cakes

Total Time
12 min
12 min
0 min
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.


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


  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