Cherry Tomatoes, Alfalfa Sprouts, and Avocado Greek Yogurt on Matzo 苜蓿芽小蕃茄酪梨希臘優格與蘇打餅

It was a very busy day, and I wanted to use up some leftover ingredients, so I whipped up this yummy "quickie" yesterday morning. The combination of the sweet, juicy cherry tomatoes, the sprouts, the creamy avocado Greek yogurt, and the light, crunchy matzo were soooo good that we ended up having it for both breakfast and lunch!（≧▼≦；) Avocados are rich in vitamin A, C, E, B6, folic acid, and minerals, and contain high-density lipoproteins (a cholesterol that can protect the body against heart disease). It's a great recipe for you when you have very ripe avocado on hand. The topping goes perfectly well with any type of bread or crackers, but if you can get some matzo, you've gotta try it!! It's light, easy and delicious, and is perfect for either breakfast, lunch or snack. I can promise you that you won't have to feel guilty for having a lot of it!!

 

Cherry Tomatoes, Alfalfa Sprouts, and Avocado Greek Yogurt on Matzo
(1 serving)

A: 1          avocado, skinned, pitted, and cut
    1 1/2 T  Greek yogurt
    1/2 t     lemon juice
    sea salt

alfalfa sprouts

cherry tomatoes, halved

1 piece of matzo *can be replaced with any type of cracker

extra virgin olive oil

course sea salt and black peppers

*T = tbsp, t = tsp

1. Place ingredients A in a small food processor and process until the texture is very smooth. *You can also use a hand-held blender.

2. Break the matzo into 4 large pieces. On each, divide and spread A evenly, then top with some alfalfa sprouts and cherry tomatoes. Drizzle with a little oil, and lightly sprinkle with a little bit of course sea salt and black pepper.

                                                                                               - Yvonne

昨天事情好多，早上就用了ㄧ些剩下的食材隨便弄出這個早餐，由於太好吃了，我決定把食譜寫出來與大家分享。其實我在這裡使用的是馬佐(matzo - 猶太人在逾越節期間吃的ㄧ種未發酵餅狀麵包)，也是上星期做馬佐蔥油煎餅剩下的，在台灣的朋友們恐怕不容易找到這種麵包，但是可以隨意使用任何的麵包或蘇打餅來代替。酪梨含有相當高的不飽和脂肪、維生素A、C、E, B6、葉酸與礦物質，所以營養非常豐富，吃了又不用怕胖！當您有熟透的酪梨時，很適合把它拿來與希臘優格(或酸奶油)打成泥，濃濃的酪梨香、加上滑的口感，不管是塗在麵包或餅乾上當早餐、零食、或消夜都非常的適合(⌒▽⌒)☆

苜蓿芽小蕃茄酪梨希臘優格與蘇打餅 (1 人份)

A: 酪梨       1 顆…去皮、去籽、切塊
    希臘優格  1 1/2 大匙
    檸檬汁    1/2 茶匙
    海鹽       少許

苜蓿芽

小蕃茄 切半

蘇打餅乾或麵包

冷抽橄欖油

粗粒海鹽與黑胡椒粉

1. 將A料全部放入食物調理機中攪拌成泥。

2. 將A料抹在蘇打餅或麵包上，然後放上苜蓿芽和小蕃茄。淋上ㄧ些橄欖油、撒上ㄧ點點的粗粒海鹽與黑胡椒粉即可食用！*若使用蘇打餅乾，因為已有鹹度，請注意鹽份的用量！

                                                                                               - Yvonne