Avocado and tomato, a match made in heaven, and one of my favourite quick breakfasts or working lunches. Really easy to take as a packed lunch too, just squeeze some lemon juice over the chopped avocado to stop it oxidizing and going brown. A deceptively satisfying meal, the healthy fat and protein in the avocado will keep you full for hours.
I have suggested that you serve this on oatcakes, but also works on rice cakes, corn cakes or your favourite bread (any sourdough is delicious).
avocado and tomato on oatcakes
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| Prep Time5minutes |
| Cook Time |
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Ingredients
- 1/2 avocado
- 8 cherry tomatoes
- 4 oatcakes gluten-free if required
- salt and pepper to taste
- lemon juice optional, if you are preparing ahead
Quantity of servings: serving
View units in:
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Ingredients
Quantity of servings: serving View units in: |
Instructions
- Half the avocado and remove the stone. Slice or chop. If you are preparing the avocado to eat later, add a squeeze of lemon juice and stir to cover all the surfaces.
- Quarter the cherry tomatoes. Top the oatcakes with avocado, the tomatoes and season with salt and pepper.
Nutrition Facts
avocado and tomato on oatcakes
Amount Per Serving
Calories 345
Calories from Fat 180
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
31%
Saturated Fat 5g
25%
25%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Sodium 320mg
13%
13%
Potassium 733mg
21%
21%
Total Carbohydrates 38g
13%
13%
Dietary Fiber 9g
36%
36%
Sugars 4g
Protein 7g
14%
14%
Vitamin A
23%
23%
Vitamin C
48%
48%
Calcium
2%
2%
Iron
5%
5%
* Percent Daily Values are based on a 2000 calorie diet.