Tomato, Avocado, Spinach and Monterey Jack Stacks
4.9g
Net Carbs
10.8g
Protein
26.6g
Fat
8.3g
Fiber
319
Calories
Ingredients:
- 2 cups Baby Spinach
- 1 small whole (2-2/5" diameter) Red Tomato
- 1/2 fruit without skin and seed California Avocados
- 1 teaspoon Extra Virgin Olive Oil
- 1 slice (1 ounce) Monterey Jack Cheese
Directions:
- In a small sauté pan over medium heat, warm the oil and wilt the spinach, about 5 minutes.
- Cut the top and bottom off the tomato and slice in half to make two thick slices. Place the tomato halves in the sauté pan, layer each half with an equal portion of avocado, spinach, and top each stack with half the cheese.
- Cover the pan and allow the cheese to melt, adding a little water if needed. Season with salt, pepper and a sprinkle of paprika and serve immediately
