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.