2 years ago V snidely remarked on a, slightly overweight, friend's breakfast habits.
The friend had half an avocado, smashed, on tomato bread (Catalan specialty of toast rubbed with raw garlic and tomato), drizzled with olive oil, for breakfast every morning.
V said it was far too high in fat.
The friend said that it was all good fat.
Flash forward:
The friend has lost weight - because he started walking in the mountains again. He still eats the same breakfast.
V has lost weight because he had his pancreas removed, which makes it difficult to keep weight on. He now eats avocados all the time... As well as all the other high fat foods he used to shun, just to keep his weight up
I just try to keep the fats of the healthy variety.
The is a knife and fork sandwich, modeled on the famous Smorbrod or open-faced sandwiches of the Scandinavian (and Austrian) countries. We have it as a First Course... But it would be perfect for a light lunch - or afternoon snack.
If you have Avocado Cream left - have it on toast for breakfast.
12 - 18 medium shrimp 175gr, 6oz
1 tbs butter 14.2gr, .5oz
1 tbs lemon 15gr, .53oz
1 tsp pepper
1 small ripe avocado 136gr, 4.8oz
1 tsp lemon juice 5gr, .17oz
4 tbs Greek or plain yogurt 75gr, 2.6oz
3 yellow cherry tomatoes 22gr, .8oz
3 red cherry tomatoes 22gr, .8oz
2 pieces whole-grain bread 56gr, 2oz
Olives and fresh basil for garnish (and eating)
Peel and de-vein shrimp if needed. Melt butter; add lemon and pepper. Toss shrimp with lemon butter. Cook on barbecue grill for 5 minutes or until done. Or sauté in nonstick skillet for same amount of time. Remove and set aside. Remove avocado from shell and put into a bowl. Add lemon juice and mash with a fork. Add the yogurt and mash with the avocado. Slice the cherry tomatoes in half. Toast the bread. Remove the crusts from the bread and allow to cool.
To assemble: generously spread the avocado cream on the toast. Artfully arrange shrimp and tomatoes, garnish and serve.
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Entire Recipe / per serving
Calories:
757 / 378.5
Total Carbohydrates: 46 / 23
Dietary Fiber: 14 / 7
Total Fat: 45 / 22.5
Saturated
Fat: 16 / 8
Cholesterol: 312 / 156
Protein:
49 / 24.5
Calcium: 257 / 128.5
Sodium:
622 / 311
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
