Recipe

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Orange and Avocado Canapés

By: Andrew Chase

A plate of simple appetizers in the Viennese tradition makes a pretty start to a Mother's Day lunch.

Ingredients

Half

Six 2-inch (5 cm) squares light whole rye bread, buttered

Pinch each salt and paprika

Preparation

Peel and remove pith from orange; cut into 6 thin slices. Cut avocado into 6 slices. Top bread with lettuce, orange and avocado slices. Sprinkle with salt and paprika. Makes 6 pieces.

Serving(s): 6

Nutritional Information
Per piece: about
Calories	64
Protein	1 g
Fat (total)	4 g
Sat. Fat	1 g
Carbohydrate	6 g
Fibre	2 g
Cholesterol	5 mg
Sodium	51 mg
Calcium	1 % RDI
Iron	2 % RDI
Vitamin A	3 % RDI
Vitamin C	22 % RDI
Folate	10 % RDI

Also in this menu:

Anniversary celebration menu

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