Quick Guacamole Crispbread Snack Recipe

Quick Guacamole Crispbread Snack Recipe
Quick Guacamole Crispbread Snack Recipe photo by Cthebird
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Quick Guacamole Crispbread Snack Recipe

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An old diet I was on allowed a quarter of an avocado without having to track points for it. That eventually changed. It was a shame because this snack was a regular one for me. I've since moved to a different diet and allow myself avocado more often again. Avocados may have fat, but they are a nutrient all-star. A little avocado does only good and no harm, in my opinion. My version of guacamole needs no added oil. There's no need for it, in my opinion.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min.

Ingredients

  • Guacamole:
  • 1 ripe avocado, skinned, pit removed, and mashed
  • 1 Tbsp chopped scallion or chives (or 1/2 clove minced garlic)
  • 1/4 tsp cumin powder
  • 2 tsp lime juice
  • Optional: Few drops of Louisiana Hot Sauce
  • Salt/Pepper to taste
  • 6 slices multi-grain (or similar) crispbread (like Wawa or Ryvita brand)
  • 10 medium pitted black olives (i.e. Kalamata), sliced
  • 6-8 grape tomatoes, sliced (or 4-5 cherry tomatoes, sliced)
  • Chili powder or paprika (hot or sweet) for sprinkling

Directions

Make guacamole by mashing ripe avocado and stirring in scallion (or chives or garlic), cumin powder, optional Louisiana Hot sauce, lime juice, and salt/pepper to taste.
Spread 1/6 of guacamole on each of 6 crispbread slices. Top with sliced grape/cherry tomatoes and black olives. Sprinkle each slice with either chili powder or hot (or regular) paprika, to taste. Yield: serves 6
Notes: You can add small bits of other fresh veggies to the guacamole topped crispbreads.

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  • Guacamole:
  • 1 ripe avocado, skinned, pit removed, and mashed
  • 1 Tbsp chopped scallion or chives (or 1/2 clove minced garlic)
  • 1/4 tsp cumin powder
  • 2 tsp lime juice
  • Optional: Few drops of Louisiana Hot Sauce
  • Salt/Pepper to taste
  • 6 slices multi-grain (or similar) crispbread (like Wawa or Ryvita brand)
  • 10 medium pitted black olives (i.e. Kalamata), sliced
  • 6-8 grape tomatoes, sliced (or 4-5 cherry tomatoes, sliced)
  • Chili powder or paprika (hot or sweet) for sprinkling
  1. Make guacamole by mashing ripe avocado and stirring in scallion (or chives or garlic), cumin powder, optional Louisiana Hot sauce, lime juice, and salt/pepper to taste.
  2. Spread 1/6 of guacamole on each of 6 crispbread slices. Top with sliced grape/cherry tomatoes and black olives. Sprinkle each slice with either chili powder or hot (or regular) paprika, to taste. Yield: serves 6
Notes: You can add small bits of other fresh veggies to the guacamole topped crispbreads.

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