Ingredients
- 16 (8 g each) rice cakes
- 2 cups avocado, mashed
- 1/2 lemon, juiced
- 2 cups cherry tomatoes, sliced or diced
Directions
- In a bowl, mix avocado and lemon juice together.
- Spread 1/8 cup of avocado and then add 1/8 cup of tomato onto each rice cake.
- Sprinkle with salt and pepper to taste.
Two rice cakes provide 1/2 oz eq. grains and 1/2 cup vegetable.
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