California Rice Cakes

Prep Time

10 Mins






Diabetic, Gluten-Free, Lactose Free
Crispy brown rice cakes are topped with fresh slices of turkey breast, ripe avocado, fresh salsa and lime juice for a fun, crunchy twist on traditional sandwich fare.


1 ripe avocado
1/2 lime, juiced
1/4 tsp. black pepper
1/8 tsp. salt
Chipotle-flavored hot sauce (optional)
6 brown rice cakes
3 cups arugula (or baby spinach or mixed greens)
8 oz. sliced turkey or chicken breast (if following a gluten-free diet, check the ingredients to ensure the turkey is gluten-free)
2 cups pineapple chunks (or mango or cantaloupe or berries)


1. In a small bowl, mash the avocado with the lime juice. Season with the pepper, salt, and a few dashes of hot sauce (if using).
2. Divide the avocado mixture between the 6 rice cakes and spread with a knife to make a smooth layer.
3. Top each rice cake with about 1/2 cup arugula and 1 to 1.5 ounces turkey.
4. To serve, place 3 rice cakes on each plate. Serve each portion with 1 cup pineapple.

Nutritional Information

  • Total Fat: 12g
    • Saturated Fat: 1.5g
  • Cholesterol: 40g
  • Sodium: 850g
  • Protein: 29g
  • Total Carbohydrate: 50g
    • DietaryFiber: 8g
    • Sugar: 16g