Description
A quick, crunchy, and creamy rice cake snack topped with mashed avocado, lemon, and pickled red onions for a fresh bite that comes together in minutes.
Ingredients
Scale
- 2 salt-free rice cakes
- 1/2 medium ripe avocado
- 1 teaspoon lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons pickled red onions
Instructions
- In a small bowl, mash the avocado with the lemon juice, kosher salt, and black pepper until mostly smooth.
- Place the rice cakes on a plate.
- Spread the avocado mixture evenly over the rice cakes.
- Top with the pickled red onions.
- Serve immediately while the rice cakes are still crisp.
Notes
- Use a ripe avocado for the creamiest texture.
- Assemble just before serving so the rice cakes stay crunchy.
- Fresh lime juice can be used instead of lemon juice.
- If the pickled onions are very wet, pat them lightly before topping.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Megan Trainor avocado rice cake, avocado rice cake, rice cake snack, pickled onion avocado rice cake, no cook avocado snack