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Avo and Beef Tomato on Rye

Rejane GwynneAuthorRejane GwynneCategory, DifficultyBeginner

80/20 friendly

Yields1 Serving
Prep Time5 minsTotal Time5 mins
 1 slice German rye bread
 ½ avocado
 squeeze of lemon
 salt and pepper to taste
 1 slice beef tomato
 4 rocket leaves
 1 tsp toasted pine nuts
 grating of parmesan
 drizzle of extra virgin olive oil and balsamic vinegar
1

Toast the rye bread and set aside

2

Now toast the pine nuts in a dry pan on a medium heat for a few minutes

3

Mash the avocado, adding salt, pepper and lemon juice to taste

4

Add the avo on to the toasted rye and top with a thick slice of beef tomato, parmesan shavings, pine nuts, rocket leaves and finish off with a drizzle of olive oil and balsamic vinegar

Ingredients

 1 slice German rye bread
 ½ avocado
 squeeze of lemon
 salt and pepper to taste
 1 slice beef tomato
 4 rocket leaves
 1 tsp toasted pine nuts
 grating of parmesan
 drizzle of extra virgin olive oil and balsamic vinegar

Directions

1

Toast the rye bread and set aside

2

Now toast the pine nuts in a dry pan on a medium heat for a few minutes

3

Mash the avocado, adding salt, pepper and lemon juice to taste

4

Add the avo on to the toasted rye and top with a thick slice of beef tomato, parmesan shavings, pine nuts, rocket leaves and finish off with a drizzle of olive oil and balsamic vinegar

Avo and Beef Tomato on Rye

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