Rice cakes with avocado

Name: Rice cakes with avocado
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 3 pieces Rice cakes (about 100g total); 1/2 medium Avocado (about 118g for half, use half the avocado); 6 pieces Cherry tomatoes (about 50g total)

310 kcal · 6 g protein · 10 minutes · 2 servings

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This simple and nutritious snack combines crispy rice cakes with creamy avocado and juicy cherry tomatoes. It's a fresh, satisfying, and easy-to-make dish perfect for a quick breakfast or light lunch.

310 kcal 6 g protein 10 minutes

Ingredients

Rice cakes 3 pieces
Avocado 1/2 medium
Cherry tomatoes 6 pieces

Method

Prepare the avocado. Cut the avocado in half and remove the pit. Scoop out half of the avocado flesh (about 118g) into a bowl. Mash it gently with a fork until creamy but still slightly chunky.
Tip: Use a ripe avocado that yields slightly to gentle pressure for the best creamy texture.
Slice the cherry tomatoes. Wash the cherry tomatoes thoroughly under running water. Cut each tomato in half or quarters depending on size to create bite-sized pieces.
Tip: Use a sharp knife to avoid squashing the tomatoes.
Assemble the rice cakes. Place the 3 rice cakes on a serving plate. Spread the mashed avocado evenly over the top of each rice cake.
Tip: Spread gently to avoid breaking the rice cakes.
Add cherry tomatoes. Evenly distribute the sliced cherry tomatoes on top of the avocado spread on each rice cake.
Tip: For extra flavor, sprinkle a pinch of salt or pepper if desired.

Pro tips

Choose ripe but firm avocados to ensure easy mashing and good texture.
To add more flavor, consider a light drizzle of olive oil or a squeeze of lemon juice on top.