When we were living in Hawaii, my patients would bring boxes full of HUGE avocados from their backyard because they couldn’t go through them fast enough!  Don’t mind if I dooo.  One of them was bigger than my head – no lie.
Unfortunate this doesn’t happen in New York.
Nonetheless I love these little vegetables. But they’re more like creamy smooth butter that grow on trees. Weird.

This meal – snack- tapa – whatever you want it to be – is easy as pie. And healthy fo yo bod.

1 avocado, ripe and mashed
juice from 1/3 lemon
1/8 tsp salt
1/4 tsp garlic

Pumpernickel/rye bread / toasts
Boiled egg (2)

This is what I used. It’s like a dense thin bread and I like it.
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Mash that avocado with all the other ingredients, and spread it on your toast. Top with sliced egg, a tiny sprinkle of salt, and to make it pretty, chopped kale on top.

from my Tiny Kitchen,
glorieanna