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Avocado Rice Cakes with Mexican Crema
Servings: 6
Author: Brittany Williams instantloss.com
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1/2 Jalapeno diced
  • 1/4 cup Cilantro chopped (stems and all)
  • 1/8 tsp Sea Salt
  • 6 Lightly Salted Rice Cakes
  • 1 small Avocado
  • 1 Tomato sliced thinly
  • Ground Cumin
  • Cayenne Pepper
  • Garlic Powder
  • Sea Salt
  1. Add sour cream, jalapeƱo, cilantro, and sea salt to a wide mouth mason jar. Blend with an immersion blender until smooth.
  2. Spread rice cakes with the crema, topped with slices of avocado, sprinkle with ground cumin, cayenne pepper, garlic powder and sea salt. Top with tomato and enjoy!