Open Faced Patty

Not Corned Beef on Rye, but tomato and avocado instead. This is my green option for St. Patrick’s day. Pumpernickel Rye from local breadhouse, Great Harvest, is paired with a fat slice of tomato, topped with half an avocado, pickled onions and Drew’s Poppyseed Dressing. I threw in two cups of Romaine to make five servings of vegetables in one dish! I recently heard that only 20% of us actually consume enough daily veggies, so I thought I would stay present with that challenge! The dish would have been more picturesque and healthy with deeper greens, but I loved the flavor combination of Rye and Avocado. This will definitely be a repeat meal in my kitchen as it was both delicious and wonderfully simple – fantastic!

Here’s the other half, sans greens.

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