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Avo and Beef Tomato on Rye

Yields1 ServingPrep Time5 minsTotal Time5 mins

80/20 friendly

 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

Toast the rye bread and set aside


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


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


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

Nutrition Facts

Servings 0