Steps
- 1
Toast the rice cakes lightly if desired for extra crunch.
- 2
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- 3
Mash the avocado with lemon juice, salt, and black pepper until smooth but slightly chunky.
- 4
Wash and halve the cherry tomatoes, dice the cucumber, and set aside.
- 5
Spread the mashed avocado evenly over each rice cake.
- 6
Top each rice cake with cherry tomato halves and diced cucumber.
- 7
Sprinkle toasted pumpkin seeds over the top for added crunch and nutrition.
- 8
Serve immediately or keep refrigerated for up to 1 hour before serving.
Tips from the Chef
Choose ripe avocados for easier mashing and better flavor.
For extra protein, sprinkle some hemp seeds or chopped nuts instead of pumpkin seeds.
Add a pinch of chili flakes for a spicy kick if desired.
Use gluten-free rice cakes if you need a gluten-free snack option.
Ingredients
- 4 whole rice cakes (plain, round)
- 1 whole ripe avocado (medium-sized)
- 6 whole cherry tomatoes (halved)
- 0.25 cup cucumber (diced)
- 1 tbsp fresh lemon juice
- 1 tbsp pumpkin seeds (toasted)
- 0.25 tsp salt
- 0.125 tsp black pepper (freshly ground)
Nutrition
(per serving)
Calories
243
Protein
4.6 g
Carbs
22 g
Fat
15.2 g