Guacamole, Egg & Arugula on Crackers

The simple combination of ingredients and diverse textures in this lunch offer a twist to the traditional sandwich.

By Paul Finkelstein; photo by Edward Pond

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Ingredients

1/2 ripe avocado, pitted, peeled and coarsely chopped
Large pinch ground cumin
Juice of half a lime
Pinch hot chili powder
Salt and pepper to taste
4 cherry tomatoes, quartered
1 green onion, finely sliced
1/2 yellow pepper, finely diced
Handful fresh coriander, minced
3 Pita Break organic spelt crackers or any healthy cracker
1 hard-boiled egg
Handful fresh arugula or spinach leaves

Materials Lime juice in the guacamole stimulates the taste buds and helps keep the avocado bright. (To prevent the other half of the avocado from going brown if you're not using it right away, rub the flesh with fresh citrus juice and seal it in plastic wrap, then refrigerate. It should last another day.) If you're making this the night before, chop the ingredients but wait until morning to combine them.

Directions

In a bowl, mash the avocado with a fork. Mix in the cumin, lime juice, chili powder, salt and pepper.

Gently fold the cherry tomatoes, green onion, yellow pepper and coriander into the avocado. Adjust seasoning. Transfer to a reusable, sealed container, and pack for work along with the crackers and the egg.

At lunchtime, spoon some of the guacamole onto each cracker. Top each with a few sprigs of arugula or spinach and slices of egg.

Best Health Magazine, Spring 2008, Reader's Digest